smithmd4

Recipes 

I'm familiar with making flavored simple syrups for cocktail use. But I'm thinking of making candi sugar for a Belgian inspired brew and was wondering about infusing the sugar with spices or the like.

What point in the process is best to avoid messing with the inversion or getting too light or strong a flavor?

ziggy13

Recipes 

I don't have an answer for you, but I'm posting here to subscribe to this thread because I've been toying with the idea of making some sour cherry candi syrup myself...

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Primary 1: Maple Molasses Marzen
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Primary 3: Cherry Chocolate Porter
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