I want to brew this next weekend so I went ahead and tried to make this syrup with the LD Carlson Yeast Nutrient. I followed the OP instructions exactly. I live at 6288 feet above sea level so I used the high altatude instructions and cooked too 240 degrees. I got syrup but no color. I ended up cooking to 250 degrees and still just a slight bit of color. I cooled the syrup and it basically hardened to a chewy consistancy. It was not liquid any longer but thick. Im going to buy the DAP and try again as that is the only thing that I can think of that changed my attempt.
The trick at least for me was to add your water right after the boil. That keeps it a "syrup" like consistency. I boiled my sugar up to 280 which gave it a nice dark color using yeast Nutrient and a teaspoon of lemon juice.
My LHBS had amber Belgian syrup. This beer looks amazing. Been four weeks in primary. Going to cold crash in a keg for a couple weeks then carbonate for three weeks. Used a Pacman yeast cake. Excited about this one