Belgian Candy Subsitute

[Pollux]

It's now cracked and tucked away.....

Has to be a better way than paper, that was just a pain in the arse......I have a big marble chopping block, might experiment with putting that in the freezer first then pouring the hot sugar syrup on top and then scraping it off with a new paint scraper or something similar.

 

[newguy]

Just pour it into ordinary metal cookie sheets and allow it to cool. Turn the sheet over, give it a whack, and the sugar will fall out. If any does stick, it's usually a small amount - easily scraped off with a wooden spoon or "flexed" out sort of like flexing an ice cube tray to get the ice cubes to fall out.

 

[Pollux]

I used bloody cookie trays, but lined them with paper......


Typical.

 

[bindi]

You may want to test that first. I am not sure that it would disolve in the fermenter. I have always melted it first and then added it to the boil.

The one I am doing atm is going to be disolved and then added after a few days in primary

Kabooby

Yep, do both the above.

Just pour it into ordinary metal cookie sheets and allow it to cool. Turn the sheet over, give it a whack, and the sugar will fall out. If any does stick, it's usually a small amount - easily scraped off with a wooden spoon or "flexed" out sort of like flexing an ice cube tray to get the ice cubes to fall out.

This also,
Making some right now, secret recipe [for now, so don't PM me], sent some candy sugar recipes a few years ago to a few here [the Drunkarab for one], sorry about that :unsure: as they were crap , again sorry.

 

[therook]

How does this home made stuff compare to the Belgian Candi Syrup you buy?

Rook

 

[kook]

How does this home made stuff compare to the Belgian Candi Syrup you buy?

Rook

Totally different flavours all together.

The homemade stuff just tastes like caramel syrup. It's all it effectively is.

The Belgian Dark / Dark 2 syrups taste like molasses - very rum-like, rich with raisiny flavours. It's a totally different product alltogether. If you wanted to make something similar you'd need to use proper unrefined/raw sugar for a start, not white sugar or the "raw" sugars sold on the market which are just white sugar with colours.

h34r:

 

[THE DRUNK ARAB]

Yep, do both the above.



This also,
Making some right now, secret recipe [for now, so don't PM me], sent some candy sugar recipes a few years ago to a few here [the Drunkarab for one], sorry about that :unsure: as they were crap , again sorry.

And I am yet to forgive you bindi :lol: ! It's okay mate, I still haven't tried making candy sugar from your recipe or anyone else's for that matter.
Going to try the real Candi Syrup in the next month or so.

C&B
TDA

 

[Pollux]

Totally different flavours all together.

The homemade stuff just tastes like caramel syrup. It's all it effectively is.

The Belgian Dark / Dark 2 syrups taste like molasses - very rum-like, rich with raisiny flavours. It's a totally different product alltogether. If you wanted to make something similar you'd need to use proper unrefined/raw sugar for a start, not white sugar or the "raw" sugars sold on the market which are just white sugar with colours.

h34r:

So could it be made from molasses??

 

[kook]

So could it be made from molasses??

My understanding is that Dark Candi Syrup is molasses, from beet sugar. I.e. the byproduct of refining beet sugar to produce white sugar.

 

[newguy]

Totally different flavours all together.

The homemade stuff just tastes like caramel syrup. It's all it effectively is.

The Belgian Dark / Dark 2 syrups taste like molasses - very rum-like, rich with raisiny flavours. It's a totally different product alltogether. If you wanted to make something similar you'd need to use proper unrefined/raw sugar for a start, not white sugar or the "raw" sugars sold on the market which are just white sugar with colours.

h34r:

I've made the homemade stuff from ordinary white table sugar & a pinch of citric acid twice now. Both times I got intense rum-raisin flavours. Definitely no caramel at all.

 

[kabooby]

Same here. I think if you were to make it without a candi thermometer than you may just end up with caramel. If you keep it at the right temp for the right amount of time it turns into something beautiful :wub:

The last bach I made I turned off as I just started to get some burnt smells from it.

Kabooby