14 replies to this topic

[EWW]

UseaIde a large pan and heated the sugar directly on medium high heat (no water) and stirred continuously.  Once it starts melting, lower the heat and watch to make sure it doesn't smoke.  It will start to form rocks, then clumps, then it will melt when it starts looking like butterscotch pudding.  Keep stirring until it darkens to the point you want (mine was pretty dark).  Slowly and carefully add water and stir to make it a syrup.  The sugar will bubble up a lot, so using a really big pan helps keep the mess down.This is a good option for people like myself who would otherwise have to mail order D and D2

[BarelyBrews]

Assumptions are:Using aluminum Non-Stick panCane sugar(is that the only sugar you use?)Start with a 1/2# /full pound or what?

[djinkc]

I did something similar a few years ago when I was bored during the winter. I think I took it to about hard crack (using brown sugar) and poured it out to cool on Al foil. It went in a BDS a few days later. Worked well IMO.

[EWW]

Assumptions are:Using aluminum Non-Stick panCane sugar(is that the only sugar you use?)Start with a 1/2# /full pound or what?

I use a standard stainless pan.Beet sugar so far, but I'm thinking about attempting some unrefined sugarwhat ever the recipe calls for...I've done a pound at a time without issue

[BarelyBrews]

I use a standard stainless pan.Beet sugar so far, but I'm thinking about attempting some unrefined sugarwhat ever the recipe calls for...I've done a pound at a time without issue

Sweet.Im stoked.

[Stout_fan]

Sweet.Im stoked.

yep, any chance to set the kitchen on fire, and I'm in!

[Kremer]

yikes, why melt and roast the sugar dry, seems more difficult that putting a little water in and cook it down like a normal candy syrup. Or is that the difference between candy and candi?

[denny]

I've tasted quite a few homemade candi syrups, and I have yet to taste any that came close to D2 or D-180.

[ChefLamont]

Correct me if I am wrong, but I thought candi sugar was inverted which means you would have to add an acid into the mix at some point to invert it. Seems like you made more of a caramelized simple syrup, which can also be good and useful, but not candi. Again, I could be wrong.

[denny]

Candi sugar is not inverted. It's merely crystallized sugar. Which is why candi sugar is worthless for anything more than adding gravity points!

[ChefLamont]

Candi sugar is not inverted. It's merely crystallized sugar. Which is why candi sugar is worthless for anything more than adding gravity points!

Thats right. I had syrup on my mind and not thinking of the crystals when I was typing that. Now the syrup is inverted, or do I have that wrong too?

[MtnBrewer]

Thats right. I had syrup on my mind and not thinking of the crystals when I was typing that. Now the syrup is inverted, or do I have that wrong too?

If you heat it in the presence of acid (lemon juice for example) it will invert. Which makes me wonder: will hard candi sugar invert in the boil?Nevertheless, I agree with Denny here. No home made sugar I've ever tried tastes as good as D2 candi syrup.

[Dean Palmer]

If you heat it in the presence of acid (lemon juice for example) it will invert. Which makes me wonder: will hard candi sugar invert in the boil?Nevertheless, I agree with Denny here. No home made sugar I've ever tried tastes as good as D2 candi syrup.

I made my own invert sugar several years ago for a recipe and it was a sticky job, but worked with lemon juice (citric acid). After some reading, it was stated by one source that sucrose (table sugar) only inverts 25-28% in the boil. Interesting thought, and maybe that's all that is needed.I might give making my own candi syrup another shot this winter if I can get some beet sugar and find out what else goes into a really good candi syrup besides the acid and getting the malliard reaction for the color darkening. Some have added various sugars as well.I've recently found a new candi syrup offering that Denny has also tried, from CandiSyrup.com (I'm not associated). I used it a few weeks ago in a Belgian Strong Dark (Westy clone that they offer online) and the first tasting was yesterday after pulling a fermenter sample and carbonating the sample. It was very good, but not having a Westy or anything close to compare with, I can just say it will be a recipe that gets repeated.

[denny]

I've recently found a new candi syrup offering that Denny has also tried, from CandiSyrup.com (I'm not associated). I used it a few weeks ago in a Belgian Strong Dark (Westy clone that they offer online) and the first tasting was yesterday after pulling a fermenter sample and carbonating the sample. It was very good, but not having a Westy or anything close to compare with, I can just say it will be a recipe that gets repeated.

I've now used their D-180 in a quad and their Simplicity (clear syrup) in my standard Westcoastmalle tripel recipe. Both came out exceeding my expectations. I think both of these are more flavorful than the darkcandi syrups. I have samples of the D-45 and D-90 yet to try. And I'm not asociated, either, although they put my quote on their home page.

[nbbeerguy]

Now any good cook will tell you there are certain temps you boil sugarwater at for different lollies. Basically, this is the temperature thatthe boiling syrup will reach as the water evaporates concentrating thesugar and hence raising the boiling point of the solution.* Soft Ball = 115 °C* Hard Ball = 127 °C* Soft Crack = 135 °C* Hard Crack = 150 °CThe fatter of the two thermometers is a candy thermometer. These arespecifically designed for boiling sugary liquids. It has an outter andinner case so you can handle it, and very big numbers so its easy toread, plus it can clip to the side of a pot. Much better than themercury on the right of the picture.The terms refer to how the sugar will behave on cooling.So let's say you want to make 500 grams of candy sugar. You weigh 500 gof white sugar and into a small pot. Add enough water to make thicksyrup. Add a pinch of citric acid (I will explain why later). Now bringto a boil and keep the temperature between hard ball and soft crack(127-135 °C). As evaporation will cause the temperature to rise, have asmall amount of water and add a tablespoon every now and then.The colour will gradually change from clear to light amber to deep redas the boil proceeds. Light candy sugar is a very light pee colour (yes,that type of pee). This can take only 15 minutes. Dark candy sugar isvery deep red. This can take hours. Once you are at the colour youdesire (and a lot of that is on taste), you let the temp go to hardcrack (150 °C). Once it hits hard crack, turn off the heat and pour itinto some greaseproof paper. As it cools it will go rock hard. I thenput it in the freezer until I'm ready to use it.Now why add citric acid? This is to 'invert' some of the sugar. Simplyput, cane sugar (sucrose) is made up of two other sugars (glucose andfructose) joined together. Yeast must spend time and effort breaking thejoining bonds to allow them to get at the simple sugars they need formetabolism. This can also be done chemically in an acid environment withheat. The citric acid supplies the acid, and the heat is there when youmake the candy sugar. Invert sugar tastes a bit sweeter than regularsucrose. This is all just so easy there is no reason not to give it atry. It will make your Belgian beers really special.Citric Acid is a very easy product to find. All supermarkets stock it,in the spices section, and it can be used for pH adjustments as well.I have used this method with great success