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Old 01-10-2013, 10:52 PM   #21
Oct 2012
Kingston, Ontario
Posts: 161
Liked 16 Times on 10 Posts

The OP was asking about “Making Dark Candi Sugar" and inverted caramelized sugar is definitely not the same. Sure its good enough as an adjunct but not as a substitute.

Very Cool MCWILCR, you are a lot further along than I am. I read a blog somewhere of a guy who actually grew his own Sugar Beets and tried to make refined sugar. His experiment failed to make refined sugar, but I noticed that the syrup that he boiled down turned a rich dark brown/black color and looked exactly like Dark Candi Syrup. I will try to make a friendly call to a commercial sugar beet refiner to see if I can get some of their syrup before they refine it.

Diammonium phosphate (DAP) is not a derivative of amino acids. It is a salt. It is produced by reacting ammonia with phosphoric acid.

I doubt it's worth the cost to make my own, I just enjoy trying to solve a mystery and the challenge to reproduce it.

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