It isn't difficult to make both syrup and rock candy. The only difference is the temp you allow the syrup to get to. Basically, it is
1lb of sugar to 1cup of water. add lemon juice or an acid. Bring to a boil. Boil and add teaspoons of water to keep it liquid till you get slightly lighter than desired color. As the color darkens, the flavors will also darken (from apricot and peach to plum and prune). Then cool.
Syrup from my experience is used after the boil in the primary.
The Rock Candi is optimal for adding during the boil since they need some heat in order to go into solution.
I agree though, It is just easier to make your own syrup and add it when needed.
Primary 1:French Fantom (Saison with Fatome Saison blend)
Primary 2: Columbus/Simcoe IPA
Primary 3: Belgian Tripel
Up next: Tangerine Wit, Flanders Red, Maybe a Gose?