TimmyA Posted April 5, 2013 Share Posted April 5, 2013 Hey Guys, I've been brewing for years and I recently found a recipe that used Belgian Candi Sugar. I was having trouble finding it to buy, so I decided a home made version. Has anyone else used Belgian Candi Sugar or attempted to make their own? It's a bit of a pain to make but the results are surprising! Link to comment Share on other sites More sharing options...
King Ruddager Posted April 5, 2013 Share Posted April 5, 2013 How did you make it? I know where I can get some if I need it one day, but I'm always interested in what these sorts of things are ... Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 5, 2013 Share Posted April 5, 2013 Here's one recipe: How to Make Invert Sugar Never tried it myself but there are plenty of recipes around - you'll probably have more luck searching for Invert Sugar. Link to comment Share on other sites More sharing options...
GrahamB8 Posted April 5, 2013 Share Posted April 5, 2013 made it heaps of times, simply 1kg sugar, juice of 1 lemon and water...mix all ingredients ... simmer all the water away (sugar will start to darken) ... pour onto silicone sheet to set Google for a better explaination :) Link to comment Share on other sites More sharing options...
Nick Posted April 5, 2013 Share Posted April 5, 2013 What are the advantages and benefits of using this instead of, or in addition to the usual fermentables? Link to comment Share on other sites More sharing options...
GrahamB8 Posted April 5, 2013 Share Posted April 5, 2013 What are the advantages and benefits of using this instead of' date=' or in addition to the usual fermentables?[/quote'] its an ingredient, it adds its own flavour Link to comment Share on other sites More sharing options...
Hairy Posted April 5, 2013 Share Posted April 5, 2013 A little off topic (only slightly [innocent] ). I saw this link on Candi Sugar recipes on AHB. Candi Sugar Recipes Link to comment Share on other sites More sharing options...
Khellendros13 Posted April 5, 2013 Share Posted April 5, 2013 Come on, haven't any of you seen the few MKR or Masterchef episodes where they try try and try to make candied sugar or caramel? :P Link to comment Share on other sites More sharing options...
TimmyA Posted April 5, 2013 Author Share Posted April 5, 2013 Add 500 grams of white sugar to a cold saucepan and add just enough water to cover the sugar making a syrup like solution. If in doubt, use less water instead of more as you can always add water, but its very hard to remove water once added. To the syrup solution add two tablespoons of lemon or lime juice. If you have citric acid only use one teaspoon in place of the juice. Which juice you use can apparently change the flavour profile of the candi sugar so you may like to experiment; personally I cannot taste the difference but I have friends who swear they can detect the difference, so be warned. At this point you need to slowly bring the temperature of the syrup up to around 125\xb0 C and hold it there until you are happy with the colour of the syrup. The longer you hold at this temperature the darker the colour. This process will take around 20 minutes for an amber candi sugar. As the water boils off the sugar will increase in temperature, so you may need to add more water over time to hold your target temperature. When you\u2019re happy with the colour raise the temperature to 150\xb0 C (called the hard-crack), stop adding water, and take it off the heat. Immediately pour onto a tray lined with wax paper and allow to cool and harden at room temperature. Once cooled, remove the wax paper and you can break it up into smaller pieces and store in an airtight container in your freezer \u2013 if not using that day. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted April 5, 2013 Share Posted April 5, 2013 Thanks for the easy walkthrough Timmy. Looking to make some Belgians soon, so will need to look into this. [cool] Link to comment Share on other sites More sharing options...
TimmyA Posted April 6, 2013 Author Share Posted April 6, 2013 The only other thing I would advise is to use a proper candy thermometer. You can buy them from any good kitchen store and they are reasonable cheap. The first time I made it I used my wife's Pyrex meat thermometer and it melted, was in the bad books for a while... Link to comment Share on other sites More sharing options...
PhilboBaggins Posted April 6, 2013 Share Posted April 6, 2013 [lol] It's cool, we have a couple candy thermometers. SWMBO likes to make soap. [alien] Link to comment Share on other sites More sharing options...
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