Has anyone tried subbing table or brown sugar for candi sugar? I'm thinking of brewing a recipe I saw for Hop Rod Rye that calls for 1.5lbs of amber candi sugar, and I've got everything I need except that one ingredient. I did see the thread here about making your own, but if there's a close sub, I'd love to avoid the extra step. Thanks!
brown sugar has some molasses left in the cane juice when its crystalized which will give you different flavors than amber candy sugar. Im sure it would still be pretty good but deffinitly not the same
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Substitute brown sugar for amber candi sugar?
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