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Old 10-12-2008, 04:38 PM   #1
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Default belgian candy substitute.

what could be used as an acceptable substitute for belgian candy? i accidentally only grabbed one bag from the store and meant to get two. unfortunately they are not open on my brew day. any ideas?

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Old 10-12-2008, 04:49 PM   #2
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go to Walmart and grab a 3lb jar of Demorara sugar. That should work and they are like 4 bucks.

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Old 10-12-2008, 04:56 PM   #3
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A pound of cane sugar with enough water to make syrup and a small splash of lemon juice, all boiled slowly for 10 minutes makes invert sugar. Pretty much the same as candi sugar only a lot cheaper. It's all I ever use now when the recipe calls for candi sugar. If it calls for dark candi, just cook it until it gets dark. Just be careful not to burn it.

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Old 10-12-2008, 05:04 PM   #4
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cane sugar? will it be called that on the label? or should i be looking for another name? or will it be similar to sugar in the raw? that's pure cane sugar from what i understand.

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Old 10-12-2008, 05:06 PM   #5
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It's just the plain old white table sugar you keep in the kitchen for everyday use.

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Old 10-12-2008, 05:07 PM   #6
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You could always make the belgain candi sugar, there's directions in many places around the interwebs here.

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Old 10-12-2008, 07:06 PM   #7
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Quote:
Originally Posted by Evets View Post
It's just the plain old white table sugar you keep in the kitchen for everyday use.
that's not totally accurate. plain 'ol table sugar could be beet sugar. C&H brand sugar is always pure cane sugar. bakers prefer cane sugar for some reason. i'm not sure of the difference in taste when it comes to brewing, but belgian candy sugar made in belgium is probably made from beet sugar, as most sugar made in europe is from beets. the last belgian i made i used invert sugar i made from cane sugar. turned out fine.
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