Hi,
I recently had a go at making some invert sugar syrup. My understanding is that once made, this stays as a liquid (although it's really thick).
I was in a LHBS today and noticed they were selling Belgian Candi Sugar which was crystallized. I thought that Belgian Candi Sugar was just a darker invert? If so, shouldn't it be a syrup?
How is it different and if it's invert, how is it crystallized?
Cheers,
Chris
I recently had a go at making some invert sugar syrup. My understanding is that once made, this stays as a liquid (although it's really thick).
I was in a LHBS today and noticed they were selling Belgian Candi Sugar which was crystallized. I thought that Belgian Candi Sugar was just a darker invert? If so, shouldn't it be a syrup?
How is it different and if it's invert, how is it crystallized?
Cheers,
Chris