Making Candi Sugar

[Ó Flannagáin]

OK, I was following this dude's directions step by step:

http://www.franklinbrew.org/brewinfo/candi_sugar.html

But something went amiss, my sugar/water/cream of tarter hit 225 and started turning dark amber quick, it smells burnt. That's 2lbs down the drain. What's going on? I couldn't even get close to 260-275 without it starting to burn. I'm doing something way wrong. ANyone have any advice?

 

[Iordz]

Why make candi sugar, when you can buy turbinado, piloncillo or jaggery, it's much easier and they taste just as good. Sorry I can't offer advice on the candi sugar, but it seems like you can make some dark candi syrup which can come in handy for a dubbel.
BTW, that's a cool artice.

 

[Ó Flannagáin]

It is cool, if it worked! LOL. I would love to use turbinado, which they have at my grocery, but it's too dark. I need to keep the SRM down on this beer.

 

[Iordz]

You're right, it's too dark. Jaggery is a light sugar, look around maybe they sell it at your store, if not you can find it at most Asian markets. It's made from palm trees, it is light in color and tastes very interesting, but it doesn't matter because it will ferment completely.
Question about the candi sugar: why are you using cream of tartar?

 

[Ó Flannagáin]

You're right, it's too dark. Jaggery is a light sugar, look around maybe they sell it at your store, if not you can find it at most Asian markets. It's made from palm trees, it is light in color and tastes very interesting, but it doesn't matter because it will ferment completely.
Question about the candi sugar: why are you using cream of tartar?

Because I don't have citric acid and I heard it's a substitute. I think I might have used to little of it.

 

[Ó Flannagáin]

I'm gonna try again and use lemon juice instead. I'm also gonna put a second thermometer in at the beginning to make sure this candy thermometer is right.

 

[iamjonsharp]

Were you stirring it?

 

[Ó Flannagáin]

Yea I was, but I just now realized my candy thermometer (cheapo from wal-mart) was WAYYYYY off. Doing a little bette this time I think.

 

[iamjonsharp]

That sucks. Good thing sugar is cheap!

 

[Ó Flannagáin]

2 bucks for 4lbs of white sugar 25 for 4lbs of candi sugar.... yea, i gotta learn how to do this

 

[Iordz]

Actually, making this sugar is pretty cool, thanks for the info, Seefresh! I think im going to try it too, that's the spirit!

 

[Ó Flannagáin]

I think I got it! I just kind of winged it with temps, but I was close. Looks like quite a range you can go anyway. It looks like it's supposed to though. Good color, good thickness I'll post picks a little later.

 

[Iordz]

Nice! I have one question, how do you make sure it won't stick to the pan? What is waxed paper? Sounds kind of greasy, and I don't want to use any grease. Would foil work?

 

[Ó Flannagáin]

waxed paper is waxed paper... it's not oily, but you get it at any grocery store, same aisle as aluminum foil. I just used aluminum foil, I suspect it will peel of fine.

 

[brewt00l]

You're right, it's too dark. Jaggery is a light sugar, look around maybe they sell it at your store, if not you can find it at most Asian markets. It's made from palm trees, it is light in color and tastes very interesting, but it doesn't matter because it will ferment completely.
Question about the candi sugar: why are you using cream of tartar?

Have you used Jaggery? Mosher writes in Radical Brewing that it imparts a "maply" flavor. I was tossing around what to use in my upcoming barleywine and decided to go with barbados/muscovado for more of the brown sugary flavor.

OP: I made my candi sugar (inversion via lemon juice) with out the use of a candy thermometer but used a glass of water to determine what stage my cooking sugar syrup was at. Basically mine when into hard rock right was the same point where color change began. I also used wax paper then broke it up into pieces when it cooled and hardened. Worked great in my Belgian Strong Ale to lighten the body a touch and bump the ABV.

 

[Iordz]

I have used jaggery, I really liked it. I don't know if I can put my finger on how it tasted, it was different and interesting. It didn't really leave too much flavor because it fermented out, but it did add a subtle complexity.

 

[Rhoobarb]

Glad to hear it worked out for you! I dowloaded a tutorial and instructions on doing this awhile back myself. Same as you, I need a light colored BCS and figured I could do it cheaply myself. But I've never, ever made any kind of candy before. Thanks for the inspiration!

 

[Ó Flannagáin]

Have you used Jaggery? Mosher writes in Radical Brewing that it imparts a "maply" flavor. I was tossing around what to use in my upcoming barleywine and decided to go with barbados/muscovado for more of the brown sugary flavor.

OP: I made my candi sugar (inversion via lemon juice) with out the use of a candy thermometer but used a glass of water to determine what stage my cooking sugar syrup was at. Basically mine when into hard rock right was the same point where color change began. I also used wax paper then broke it up into pieces when it cooled and hardened. Worked great in my Belgian Strong Ale to lighten the body a touch and bump the ABV.

That's exactly what I just did this second, it's still hardening though. How long did it take yours to harden? been about 30 or 40 minutes and it's just a REAL solid goo, not quite rock solid yet.

 

[Ó Flannagáin]

Glad to hear it worked out for you! I dowloaded a tutorial and instructions on doing this awhile back myself. Same as you, I need a light colored BCS and figured I could do it cheaply myself. But I've never, ever made any kind of candy before. Thanks for the inspiration!

This is actually the second time I've done this process now that I think about it. About 2 or 3years ago I tried to make candy canes for Christmas and it involved a very similar beginning. Sugar, creme of tartar and water. I remember completely botching it. I think some of the things I learned then were slowly helping me figure it out this time. Really think I got it now though.

 

[brewt00l]

That's exactly what I just did this second, it's still hardening though. How long did it take yours to harden? been about 30 or 40 minutes and it's just a REAL solid goo, not quite rock solid yet.

I dunno...I just left it on the counter in the AM and came back later that day. Shoved it into the fridge for a little while then peeled/razored the wax paper off and busted it up.

 

[Ó Flannagáin]

I dunno...I just left it on the counter in the AM and came back later that day. Shoved it into the fridge for a little while then peeled/razored the wax paper off and busted it up.

Cool, that's probably a good path for me to follow.

 

[brewt00l]

I have used jaggery, I really liked it. I don't know if I can put my finger on how it tasted, it was different and interesting. It didn't really leave too much flavor because it fermented out, but it did add a subtle complexity.

What kinda recipe did you use it in? Sounds interesting. What was the percentage?

 

[Ó Flannagáin]

DO NOT USE ALUMINUM!!!!!!!!!! Cannot get it off, I'm going to the store nowt o get some wax paper and more sugar. This is a day of learning!

 

[Iordz]

DO NOT USE ALUMINUM!!!!!!!!!! Cannot get it off, I'm going to the store nowt o get some wax paper and more sugar. This is a day of learning!

lol I'm sorry to hear that, I am planning to use a heavy saucepan, thanks for the heads up and the info!

What kinda recipe did you use it in? Sounds interesting. What was the percentage?

I used it in a beer that can be catagorized as a tripple, at around 12%.

 

[Ó Flannagáin]

yea, I used a sauce pan, that's fine, but don't let it sit in aluminum foil. I just got some wax paper and did another round, I think this one is going to be good. I took pictures too, I'll upload them once I'm finished.

 

[Nurmey]

Citric acid is available at grocery stores. It's usually in the produce area and the canning section. One of the things it's used to keep friut (apples) from turning brown after cutting. You may already know this but thought I would mention it just in case you weren't aware.

 

[Ó Flannagáin]

Citric acid is available at grocery stores. It's usually in the produce area and the canning section. One of the things it's used to keep friut (apples) from turning brown after cutting. You may already know this but thought I would mention it just in case you weren't aware.

I actually looked for it first, but couldn't find it. I went to a military px thougha nd their seleciton is so-so.

 

[Ó Flannagáin]

OK, used wax paper, decided to just boil it up and see if the wax paper came off. Here's my success post from that thread:

OK, this worked. I definitely want a silicon sheet now, but I can't spend money for a little while. I just boiled some to put in my starter to beef it up a little and the wax paper came off before the boil even started and I just skimmed it out.

Cheers!

 

[uSlackr]

OK, used wax paper, decided to just boil it up and see if the wax paper came off. Here's my success post from that thread:

OK, this worked. I definitely want a silicon sheet now, but I can't spend money for a little while. I just boiled some to put in my starter to beef it up a little and the wax paper came off before the boil even started and I just skimmed it out.

Cheers!

FYI - your wiki page for this is gone:
https://www.homebrewtalk.com/wiki/index.php/How_to_make_Candi_Sugar

 

[RPh_Guy]

11 years seems like forever.