I'm about to cook up my 6th (ever) batch tonight, and I am doing a psuedo Belgian strong ale (all extract). I've got the clear candi sugar ready to go for this batch, but in the future I'd like to attempt a dubbel so I'll need dark candi sugar.
Is this achieved by carmelization of the sugar, or with just making the candi sugar out of brown sugar? Or some other method? Thanks in advance.