Belgian Candi Sugar vs Syrup

[TastyAdventure]

Bought some hard Belgian dark rock sugar from the brew store, because they didn't have any candi syrup, which I've used before and what I wanted. What will the differences of using the dark rock sugar vs dark candi syrup?

 

[TastyAdventure]

Anyone? From what I remember from Brew Like a Monk, the syrup is what they use, and what they recommend

 

[flars]

Main difference is you can hear when the rock sugar is fully dissolved as you stir the boil kettle. I add the rock sugar at full boil, where the candi syrup may settle to the bottom and scorch if added at a full boil.

Should be no difference in flavor if the are labeled the same.

 

[giraffe]

There is a difference in flavor, the dark rocks are far, far more bland than the dark syrup. (the light grades matter less).

 

[bruteforce]

I make my own these days. Pretty easy. I'll give syrup a go, split a batch with half syrup half rock and see if I can tell a difference.

 

[TastyAdventure]

There is a difference in flavor, the dark rocks are far, far more bland than the dark syrup. (the light grades matter less).

Well dammit...

 

[TastyAdventure]

I made my own invert sugar and it was awesome! Can't wait to taste

 

[Takeshi_pilis]

Sorry to revive an old topic. Im wondering about proportions. If a recipe asks for 2pounds of candi syrup. How much of candi sugar I should add because syrup is not available.

Thank you in advance is someone answers!!

 

[day_trippr]

2 pounds.

Cheers!

 

[Takeshi_pilis]

2 pounds.

Cheers!

Hah, lol. So the ratio is 1:1. Thanks for super fast reply

 

[odie]

both are the same...rock has less water, thus becomes rock hard.

the only thing that matters is how much weight in sugar it has.

Think powdered milk vs condensed milk...

or margarine vs vegetable oil...

 

[mac_1103]

Candi sugars are ~38 PPG. Candi syrups are ~32 PPG because some of the weight is water. So the ratio is not quite 1:1 if you're being really fastidious.

 

[odie]

Candi sugars are ~38 PPG. Candi syrups are ~32 PPG because some of the weight is water. So the ratio is not quite 1:1 if you're being really fastidious.

true. If you were making it yourself then you know the amount of actual sugar that's in it.