How to make your own Belgian candi

[maxtpower]

Great read from AHA:

https://www.homebrewersassociation.org/how-to-brew/make-belgian-candi-sugar/?platform=hootsuite

Cheers.
Max

 

[Qhrumphf]

Inversion actually happens at a much lower temperature. I make a good bit of English style invert syrup, but I hold it ~240-250F after resting slightly at 230F. The difference isn't the inversion but the final form of the sugar. I'm looking for a syrup, not a hard sugar. Although at those temps it takes a good bit longer to reach your appropriate darkening (my #4 sits at ~245F for approximately 5 hours). Plus, the water boils off in the neighborhood of ~218F from my observation, at least at the ratio of sugar to water I use.

If you want fast, there are tutorials on how to use lye to force maillard reactions to happen more quickly.