Homemade Candy Syrup - by gregscsu
Candi sugar is a Belgian sugar commonly used in brewing, especially in stronger, Belgian beers such as the dubbel and tripel. It's a great source of fermentables and flavor and you can make it at home by following the intructions below.
It is probably best added toward the end of the boil, but a portion of the sugar can be added to the fermenter as well, just be sure that it was stored properly and you are confident that it's sterile.
What is the point of all this?
Boiling sucrose for awhile in water causes some of the disaccharide sucrose molecules to split (invert) into the monosaccharides glucose and fructose. Some recipes call for the inclusion of an acid to aid the inversion process, but the importer assured me that the only ingredient in his product is refined beet sugar (sucrose).
Once some of the sugar is inverted holding it at around 285 presumably allows some of the newly created fructose to caramelize (caramelization temp of 220), while the more robust sugar molecules glucose (caramelization temp of 300) and sucrose (caramelization temp of 340) remain intact and more importantly fermentable.
The final addition of water allows the finished sugar to remain liquid at room temperature, making it much easier to add to a beer than lumps of solid sugar.
(Credit goes to The Mad Fermentationist for the original research and providing the instructions above)
It is probably best added toward the end of the boil, but a portion of the sugar can be added to the fermenter as well, just be sure that it was stored properly and you are confident that it's sterile.
- Mix 1 lb of plain white sugar with 3 cups of water in a heavy bottomed saucepan.
- Stir to dissolve over medium heat (if the heat is too low there is a chance that the sugar will crystallize, so make its bubbling rapidly)
- Monitor the temperature until it hits 285 degrees, then add a tablespoon of water.
- Adjust the heat until it is hot enough that bubbles appear all over the surface of the syrup, but not so hot that the bubbles build way up the pan.
- Repeat this as needed, not letting the syrup get above 285 (This will be a lot easier if you have a thermometer with an alarm). During this process you will smell an amazing range of aromas including butter, rummy and sort of a roasted raisin.
- Once the syrup takes on a nice dark color, add 1/3 cup of water and let cool.
What is the point of all this?
Boiling sucrose for awhile in water causes some of the disaccharide sucrose molecules to split (invert) into the monosaccharides glucose and fructose. Some recipes call for the inclusion of an acid to aid the inversion process, but the importer assured me that the only ingredient in his product is refined beet sugar (sucrose).
Once some of the sugar is inverted holding it at around 285 presumably allows some of the newly created fructose to caramelize (caramelization temp of 220), while the more robust sugar molecules glucose (caramelization temp of 300) and sucrose (caramelization temp of 340) remain intact and more importantly fermentable.
The final addition of water allows the finished sugar to remain liquid at room temperature, making it much easier to add to a beer than lumps of solid sugar.
(Credit goes to The Mad Fermentationist for the original research and providing the instructions above)
1lb Cane Sugar Disolved In 3 Cups Boiling Water
Reducing The Syrup
Syrup Begining To Caramelize
Caramelizing - 45 Minutes
Caramelizing - 60 Minutes
Finished Amber Syrup - 90 Minutes
For a dark candi sugar, increase the time from 90 minutes to around 3 hours.
Some additional notes mention this DIY is for candi syrup, not rock candy. To make rock candi, try following the same procedure but once it is done, stop adding water and the sugar will crystalize quickly.
Some additional notes mention this DIY is for candi syrup, not rock candy. To make rock candi, try following the same procedure but once it is done, stop adding water and the sugar will crystalize quickly.