Bitter recipe using candi syrup?

[Gdog]

Found an old recipe for an English bitter. It calls for maltose syrup. What is the equivalent to using maltose syrup? Can I use Belgian candi syrup? D-90 ( darker) or d-45 (lighter) than What recipe calls for. Or is it best just to use some Demerara sugar instead? Does the syrup add any flavor? Just color? Or will it be all fermented out?
Recipe:
Amount Item
0.45 kg Maltose syrup (150.0 EBC)
3.10 kg Pale Malt (2 Row) UK (5.9 EBC)
0.50 kg Caramel/Crystal Malt - 40L (78.8 EBC)
0.40 kg Wheat, Torrified (3.3 EBC)
12.00 gm Target [11.00 %] (90 min)
20.00 gm Challenger [7.50 %]
10.00 gm Fuggles [4.50 %] (10 min) (Aroma Hop-SteeHops -
5.00 gm Progress [6.25 %] (10 min) (Aroma Hop-SteHops -
how about that for 25L?

 

[stpug]

I see bitter recipes call for malt extract and invert sugar. My guess is it would be either a dark malt extract syrup (dark lme) or invert #3.