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Author Topic: Candy Sugar  (Read 4288 times)

Offline brew

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Candy Sugar
« on: January 04, 2012, 04:32:12 PM »
Trying to put together a trappist recipe - anyone ever use the Candy Sugar from NG? How about the stuff from these folks: http://www.candisyrup.com/index.html ? (I just sent them a note asking about club orders to Canada BTW...)
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Offline Chris Craig

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Re: Candy Sugar
« Reply #1 on: January 04, 2012, 04:45:50 PM »
I'm pretty sure Candi Sugar is just crystalized invert sugar.  You should be able to make this easily from simple table sugar and water.  Check out this link: http://joshthebrewmaster.wordpress.com/ ... ndi-sugar/

Offline Dave Savoie

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Re: Candy Sugar
« Reply #2 on: January 04, 2012, 06:21:14 PM »
if you have candy thermometer some lemon you can make it
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Offline brew

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Re: Candy Sugar
« Reply #3 on: January 04, 2012, 07:31:32 PM »
Thanks for the post - the link is very descriptive.

I notice that the description creates candi sugar in hard form by increasing the temp to 300 at the end, then pouring and letting it harden. I wonder if a person skipped that step if they would have regular liquid candi sugar?

I need this for a Belgian Tripel - going to do this with the Trappist wyeast...

http://www.craftbrewing.ca/brewblog/index.php?page=brewBlogDetail&filter=brew&id=26
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Offline Shawn

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Re: Candy Sugar
« Reply #4 on: January 04, 2012, 10:26:21 PM »
For a Tripel, where you're really not looking to get any flavor from candi sugar (as opposed to using DARK candi sugar, especially the syrup form, in a Dubbel), it would be much easier and cheaper to just use table or corn sugar, instead of making your own candi sugar or spending extra money at overpriced stuff from Noble Grape.

I've read a few experiments where people have brewed Belgian beers (especially Tripels) with candi sugar for one batch and table sugar for the other, and haven't noticed a significant difference. Using lots of table sugar in a Tripel will help boost the ABV and give it that really dry finish you're looking for.

Offline pliny

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Re: Candy Sugar
« Reply #5 on: January 05, 2012, 08:46:53 AM »
Quote from: "brew"
I notice that the description creates candi sugar in hard form by increasing the temp to 300 at the end, then pouring and letting it harden. I wonder if a person skipped that step if they would have regular liquid candi sugar?

I need this for a Belgian Tripel - going to do this with the Trappist wyeast...

http://www.craftbrewing.ca/brewblog/index.php?page=brewBlogDetail&filter=brew&id=26


Brew, if I understand correctly, I've done something similar to what you're asking above.
They call it invert sugar, not candi sugar.

Invert sugar
Yield: 2 lb 3 oz (1 kilo)
- 4 Cups + 6 Tablespoon (2 lb 3 oz) Extra fine granulated sugar 1 kg
- 2 cups (16 fl oz) Water 480 ml
Teaspoon ( tsp) Cream of tartar or citric acid 1 g
If you have an induction cook top or an electric stove use these options instead of gas. In a non reactive saucepan stir to a boil the sugar, water and cream of tartar (Or citric acid).
Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Any additional water added to the pan from this process, has no effect on the final outcome.
On medium heat without stirring boil the mixture to 236F (114C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 months.

Offline brew

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Re: Candy Sugar
« Reply #6 on: January 05, 2012, 09:08:29 AM »
Ah cool - many thanks for the info...

Yes Shawn - I was really wondering about that and it makes a lot of sense. After reading through the thread on this recipe though, I think I'll try to use Dark Munich and at least an Amber if not Dark Candi Sugar - may give making it myself a try!

Pliny - your recipe is pretty much the same as the one in the link above, although they say to make a darker candi sugar, you can continue to boil the sugar after it inverts to carmelize some of it. The longer you boil the darker it gets, just don't exceed 275 F. I may give this a try...
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Offline brew

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Re: Candy Sugar
« Reply #7 on: January 11, 2012, 09:21:13 PM »
So I did this up last night - I have about 4 pounds of fairly dark looking candi sugar - tastes nice, can't wait to do up the tripel! Chris - thanks for the link... this sugar was cooked for about 22 minutes between 260 and 275 and 28.5 minutes before hitting 300 and turning off the heat.
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Offline Dave Savoie

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Re: Candy Sugar
« Reply #8 on: January 12, 2012, 07:22:40 AM »
looks fantastic brew !!!!
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Offline chrismccull

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Re: Candy Sugar
« Reply #9 on: April 14, 2012, 08:12:20 AM »
I noticed some Belgian Candi for sale here http://www.torontobrewing.ca/servlet/the-BASIC-BREWING-SUPPLIES/Categories if you ever need it again.

Offline Dave Savoie

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Re: Candy Sugar
« Reply #10 on: April 14, 2012, 09:21:02 AM »
We should just pay brew to make it his looks perfect !!!
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