Originally Posted by messler
So tomorrow I'm planning to brew a Belgian Blonde Affligem clone and it calls for an lb of candy sugar, which i wasn't able to get. So i'm wondering whether to use table sugar or use some Golden Sugar which I have on the shelf.
I've seen things about how to make candy sugar, but i've also heard that it doesn't make that big a difference...thoughts?
Also it calls for an oz of sweet orange peel, which i assume means dried curacao. Anyone think I can use regular orange for this or would that be terrible.
Thanks in advance.
Take one pound of basic table sugar and put it in a sauce pot.
Add 2-3 tbps of water and 1 tbsp of lemon juice.
Stir over medium heat until sugar dissovles and begins to cook. It will eventually begin a slow boil. Watch carefully.
Once the sugar is fully boiling and beginning to turn syrupy...turn off the heat. You don't want the sugar darkening since this is a blonde.
The sugar will remain syrupy while you do your brewing...just pour in to the boil at the appropriate time.
Be careful because boiling sugar is like napalm. And do not
try to add water to the mix once it's boiling or you'll be wearing molten sugar.