I have a fantastic recipe that uses D-90 Belgian candi syrup. Right now I can't find any and need a substitute. I have considered making my own but after doing a little research on that I get the impression it will be a bit more complicated to get the exact same results than it appears at first and that many people who think that's what they are making are actually making English style invert sugar, which is good but will give a different character than what I normally get. I was considering getting dark Belgian Candi sugar, the hard rock sugar, but I'm concerned it won't give me the same character. What are your experiences with the hard rock sugar and how does it compare to the syrup?