I've been doing some research on this topic of homemade candi syrup and have come to the conclusion that every video or recipe I have watched and read is pretty much all wrong. Just inverting and caramelizing sugar does not produce Candi Sugar and neither does using of DAP. I think the use of DAP as a source of nitrogen was an incorrect interpretation of the Maillard reaction.
I'm convinced that Amino acids, which are responsible for the Maillard reactions, is the key to producing the dark brown color, aroma, and flavor of Candi Syrup. Some amino acids produce caramel aromas such as Glycine, some produce fruity flavors and aromas such as Serine. In fact there are probably hundreds of amino acids at work which produce the final flavour of the syrup. One consumer product mentions that is it simply just beet juice that has been boiled down into a syrup. This reminded me of how Maple Syrup is made. Maple sap comes out of the tree as a clear sweet liquid that has no maple syrup flavor. All of the color and flavor in maple syrup comes from the Maillard reaction as it is boiled down into a syrup. In fact, I have a feeling that Belgian Candi Syrup is made the same way
Trying to make the syrup from refined beet sugar just won't work as it contains no amino acids. It was all stripped out during the refining process. On the other hand the juice from sugar beets contains many amino acids. I think this is the secret. Not sure where you would get unrefined sugar beet sugar from thou. I guess you could grow your own and create a syrup out of that. I was thinking of trying to make a syrup out of Date Sugar since this also contains many amino acids and is readily available. Date sugar is dried and ground dates, so you would need to soak it and strain it first. Won't be the same as sugar beet juice, but as an experiment it’s worth a try.
Google the following papers I found
1) The Maillard Reaction Application to Confectionery Products
2) Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions