I've made a bunch of it before and always hardened it in the fridge and broke it up into little pieces. Problem comes for me when I want to add it to beer. It never seems to dissolve as quickly as the stuff I buy from the home brew stores. It seems to just turn into a sticky blob on the bottom that I have to stir around for awhile until it fully dissolves.
Is there anything wrong if I make the candi sugar as normal, then slowly add some water to make it a thick syrup and just keep it as a syrup instead? It seems this would be a lot easier and quicker to dissolve in the wort. I can't really think of anything bad that would happen? I have a bunch of masson jars I can seal it up in and put in the freezer.
6g Better Bottle: Belgian Abt 12 Style
Kegged: English Barleywine, debaniel's Bananas Foster
Bottled: Dude's Fat Tire Clone, Belgian Pale Ale, Orange Blossom Mead