This is my first attempt at making a Belgian Style Candi Syrup. I have no reason to make it other than I had the ingredients and the time... Here are some pics:
http://cdn3.libsyn.com/basicbrewing...30&nva=20090528072930&t=0a6a34fc0baec7cc022d1
Step 1...
Combine Sugar, Water, and DAP
Coming up to temp... shooting for 270 (Light Amber)
Not much color up to this point
Almost to temp... color is definitely changing
Temperature has been reached... time for
Step 2...
Slowly add .75 cups of water
Color test
Step 3 (no picture)
Add another .75 cups of water when the sugar reaches 270 again
Step 4
Bring back up to 240
Then decant into very hot jars (to prevent thermal shock)
Final Color test
http://cdn3.libsyn.com/basicbrewing...30&nva=20090528072930&t=0a6a34fc0baec7cc022d1
Step 1...
Combine Sugar, Water, and DAP
Coming up to temp... shooting for 270 (Light Amber)
Not much color up to this point
Almost to temp... color is definitely changing
Temperature has been reached... time for
Step 2...
Slowly add .75 cups of water
Color test
Step 3 (no picture)
Add another .75 cups of water when the sugar reaches 270 again
Step 4
Bring back up to 240
Then decant into very hot jars (to prevent thermal shock)
Final Color test