Originally Posted by SD-SLIM
I would make your own...
I agree whoeheartedly. I think it's ridiculous to buy that stuff.
The Joke on us is, "Belgian candy sugar" is really just whatever sugar the monks and Belgian brewers bought in bulk, then inverted and boiled down to whatever darkness they wanted in their beer.
It's not a special magical sugar, grown for them by secret society of castrated elves specially for the monks to brew beer with. It was whatever was reasonably priced in bulk. More often than not it was beet, but it could have been cane, depending on what traders had for them...but "Belgian Candy Sugar" is really just "the sugar that the belgians happened to use.
" And to me, buying overpriced sugar is ridiculus, especially when you can make your own. I think that the original Belgian Monks would laugh at us silly American homebrewers who pay 3 times as much for it from the LHBS, when we can buy it from bulk food warehouse.
Graham Sanders on the aussie craft brewer radio first brought it up with one of those authors of Beligian Style books, can't recall who.
We've been discussing it for years. http://www.homebrewtalk.com/f36/quick-interesting-read-dubbels-99971/http://www.homebrewtalk.com/f39/candi-sugar-necessity-148786/http://www.homebrewtalk.com/f12/candi-syrup-all-out-stock-128960/#post1445241
And many even argue that if you're just using "clear" cadi sugar or syrup, then just dump it directly in the kettle, since the sugar theoretically inverts itself during the boil. If you are using darker grades in your recipes, then inverting them with a little cream of tartar, citric acid, lemon juice or vinegar, and pre carmalizing them to the level you want is a good idea. There are "recipes" for making candi in both rock and syryp form. It's really easy. No harder than making Candy
I think the original Belgian brewers would laugh if they knew how much we silly american homebrewrs actually pay for supposed "gourmet brewing sugar." They sure as heck wouldn't pay what we do.
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