How To Make Candi Sugar?

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  • Step #1 – Dissolve the sugar into a syrup.
  • Step #2 – Introduce the acid and raise the temperature to 260°F.
  • Step #3 – Cook the mixture between 260°F and 275°F for 20 minutes.
  • Step #4 – Continue to cook the mixture until desired color is achieved.
  • Step #5 – Raise the temperature of the mixture to 300°F.
  • You may wonder, how do you make candi syrup? You will need a saucepan & sugar thermometer.

  • Take 2 cups of water and desired sugar (1 lb)
  • Put in sauce pan.
  • Add 1-2 teaspoons of lemon juice (it has citric acid in it or use citric acid if you got it)
  • Bring to boil and start stirring.
  • Around 275 degrees it will turn yellow, if not add a bit more lemon juice.
  • Similarly one may ask, what is belgian candi sugar? Belgian Candi sugar is used especially in stronger, Belgian beers such as dubbel and tripel. It is an invert sugar, one that has been converted from sucrose to a mixture of fructose and glucose by heating with water and some acid.

    Besides above, is belgian candi sugar fermentable? When added to wort, candi sugar is fully fermented and results in a beer with lighter body and more alcohol because it is more fermentable than malt sugars. This is one of the reasons that many Belgian beer styles are notably drier than most types from other countries.

    Likewise, is caramelized sugar fermentable? Unlike simple glucose syrups, caramelised syrups can contribute significant flavour to a beer. However, because they are lightly cooked, they can also retain a high level of fermentability. They can therefore give some flavour and mouthfeel, and they can provide fermentable material.

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