After what I thought was going to be a failure to end all failures, my dubbel actually fermented and didn't get infected. I tasted it and it tastes good but not quite as much belgian character as I wanted. I plan to add some amber candy syrup (homemade, of course) tonight to finish it up (right now gravity is at 1.009, pretty happy with that). Should I jack up the fermentation temp to as close to 80 as I can to get these characteristics, or is a more modest temp better? And will it even make a difference at all with just a pound of sugar? Also will the sugar add any more flavor or just color and more abv?