SpanishCastleAle
Well-Known Member
The online supplier I bought my Dubbel ingredients from doesn't have any Dark Candi Syrup (I wanted the regular Dark stuff...not the D2). So I'm gonna try to make my own. I've searched here and elsewhere and there's some info but it's often conflicting. So I've got a candy thermometer and I'm gonna give it a go. Any input/tips/caveats/help appreciated.
I plan to just start with cane sugar and water and heat it up. No acid...the D and D2 dark candi syrups do NOT use any acid at all...it's made from just refined beet sugar (sucrose).
I've read different things on these different candy temps but I'm still unsure. Apparently fructose caramelizes @ ~220o F and glucose and sucrose caramelize at higher temps (~300o F to 320o F to 340o F, sources don't agree) and then maltose at an even higher temp. But the temp some sources give for maltose caramelization is ABOVE the temp some sources say you have burnt sugar. WTF? Or you can just melt sugar ...darkened by how high you go. Apparently just sugar (no water) starts to caramelize at 338o F. Hard to make sense of all this.
I guess I'm mostly wondering how high temp should I expect to need to go? When I get up that high...has all the water evaporated and now it's just melted sugar? I'm assuming I'll have to add water back to make it a syrup at room temp...how much water I have no idea.
I plan to just start with cane sugar and water and heat it up. No acid...the D and D2 dark candi syrups do NOT use any acid at all...it's made from just refined beet sugar (sucrose).
I've read different things on these different candy temps but I'm still unsure. Apparently fructose caramelizes @ ~220o F and glucose and sucrose caramelize at higher temps (~300o F to 320o F to 340o F, sources don't agree) and then maltose at an even higher temp. But the temp some sources give for maltose caramelization is ABOVE the temp some sources say you have burnt sugar. WTF? Or you can just melt sugar ...darkened by how high you go. Apparently just sugar (no water) starts to caramelize at 338o F. Hard to make sense of all this.
I guess I'm mostly wondering how high temp should I expect to need to go? When I get up that high...has all the water evaporated and now it's just melted sugar? I'm assuming I'll have to add water back to make it a syrup at room temp...how much water I have no idea.