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Old 04-09-2012, 11:33 PM   #1
Jan 2011
Dayton, Ohio
Posts: 111
Liked 14 Times on 10 Posts

I'm familiar with making flavored simple syrups for cocktail use. But I'm thinking of making candi sugar for a Belgian inspired brew and was wondering about infusing the sugar with spices or the like.

What point in the process is best to avoid messing with the inversion or getting too light or strong a flavor?

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Old 04-16-2012, 08:52 AM   #2
Jun 2009
Posts: 446
Liked 4 Times on 4 Posts

I don't have an answer for you, but I'm posting here to subscribe to this thread because I've been toying with the idea of making some sour cherry candi syrup myself...

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