I made some belgian candi sugar last week-end, it turned out quite nice but there's a few things I'm wondering about.
I followed the method here: http://www.homebrewtalk.com/wiki/ind...ke_Candi_Sugar
When I reached 260F and held it there, the added water eventually evaporated up, and I was left with a pan of sugar syrup that was NOT bubbling anymore, but I managed to hold the temperature at 260-275F easily for a total of about 40 minutes. I then raised to 300F to get it to hard-crack, and got some medium-orange colored candi sugar out of it - a touch lighter than the method above.
The main question is: is it supposed to keep boiling/bubbling at the 260-275F mark when I hold it there?
Also, if I want to get a darker color, do I just need to hold at 260-275F longer?