When I last made my Dubble (it is awesome, by the way), I used a bottle of dark Belgian candi syrup. I think I used D2, not quite sure though. Either way, I would consider using a bottle of that (1.5Lb) as opposed the amber candi sugar that you have.
Also, I just had a bittering hops addition of saaz. So, no need for all those hops.
Primary: Exam Brown Ale
Primary: Unknown Mead
Secondary: Matt's Saison
Carbing: Raspberry Apple Cider 333
Enjoying: Lazy Ass Orange Pale Ale, Belgian Grand Cru, Belgian Dubble, Cherry Stout, Demonstration IPA
On Deck: Black IPA