mdf191
Well-Known Member
Which one is better quality? I have only used hard belgian candi dark sugar in belgians. Is syrup a better or worse choice?
I did a taste testing with my club with some different sugars. Dark candi-syrup won by a a landslide. So much more complexity in it - plum/cherry/vanilla notes. The rocks gave a burnt sugar taste and table sugar is just table sugar, which won't impart any additional taste.
Which one is better quality? I have only used hard belgian candi dark sugar in belgians. Is syrup a better or worse choice?
Wow, holy crap. How did I miss that you were from State College???
Yeah, was in State College when I joined hbt. Graduated though...living back in eastern Pa now.
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