Adding candy sugar after main fermentation

[Kalmah]

I'm brewing an all grain Belgian triple that had an OG of 1.080. After nearly 2 weeks in the primary it is at 1.011. I'm debating adding some candy sugar (.5 lb or so) to boost the ABV nearer to 10%. Is it too late to add sugar after initial fermentation has stopped? Will my FG end up close to where it is now? Is there a good resource on how to factor the addition in and determine ABV?

 

[Brewmex41]

You can add the Candi sugar
You have your OG and FG, so use those to calculate your ABV. When you add the syrup take another reading. Then once the gravity stabilizes, take another reading.

You can add those two ABV calculations to determine your total ABV after adding the Candi sugar