Belgian Candy fermented before I could pitch it.

I brewed a Belgian Dubble on New Years Day.

My plan was to ferment the Belgian Dubble for 4 days, and then pitch the rock candy.

So I poured 2 quarts of the boiled wort into two sanitized beakers (1 quart each), added 1 lbs of rock candy to each beaker, and sealed it up.

The stuff fermented, where the hell did the yeast come from?
These beakers where boiled sanitized first. From the candy?

So now what? Can I add this stuff to the Belgian dubble?

And If yes, should I boil the fermented candy wort first, pitch it as it is, what type of yeast is in there?

Or make some rock candy (the LBHS is out)?

I made a couple lbs of it last month for a raison d'etre clone. It was a lot easier than I had anticipated. ...and, at $8.00/lb at the LHBS vs maybe $2.00 at home, definitely worth it.

Yeah, I don't even buy candi sugar from my lhbs any more; way too expensive. Takes about 10 minutes to make a couple of pounds.

As for your question, I can only think the yeast came from the sugar, seeing as you sanitized prior.