Homemade Candi is melting

[Coontail]

My homemade Belgian Candi sugar is slowly melting in the bag, could I reheat it to try to get it to a hard crack stage?

 

[FatDragon]

You could, I'm sure, but why? Is there any reason you need it to be in crystal form? Every homemade brewing sugar I've made (at least half a dozen batches) was a syrup and it's never been an issue.

 

[Coontail]

¯\_(ツ)_/¯

Easier to handle I guess, it's like a mostly solid sticky pile right now. I haven't weighed it but if it's within a couple ounces of a pound I'll just leave it alone and use it in its current form

 

[FatDragon]

Syrup dissolves fairly nicely into wort, and the process I've used to make it is very temperature dependent to temps below the hard crack stage. I think I'd end up with nasty burnt sugar bringing it up to the hard crack stage.

This is the process I've used before. It's worked great for me so far.

https://www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/

 

[betarhoalphadelta]

I wouldn't mess with it. Once you've achieved the color you want, it doesn't matter much if it's syrup or hard crack. It's all getting dissolved in wort anyway. Reheating just seems like a lot of unnecessary work for something that'll be dissolved.