You would be making two totally different products (neither is Belgian Candi).
With some acid to speed up the process you are first making some (maybe 1/3 of your sugar) into Invert (Glucose-Fructose > Glucose-H2O & Fructose -H2O) where the sucrose has been pulled apart and a water molecule put in where the join was, if you keep heating you will as the water gets ejected start to get random clumping of Glucose and Fructose communally called Caramel.
When you heat with DAP as the sucrose inverts the ammonium (NH4) subs in where the water would have gone this is called Milliards Reaction and is the same one that makes toast brown, and malt or wort darken as its heated. DAP brings its own acid to the party (effectively) and the darkening will happen very quickly and much cooler than will Caramelisation the process can get out of hand pretty dam quick, go very easy on the DAP.
The end result of either process will taste different to each other and to Belgian Candi, personally if I was doing all the work and making the investment required for a good Belgian I would lash out and buy the real thing It tastes a shed load better.
Mark