whats you OG on the beer? Two pounds is a lot of simple sugar, unless its a really big brew. Side note, I would rather use other sources of simple sugar than candi sugar, its just too dang expensive. Sugar in the raw is awesome in Belgium beers.
Talking to me? If I get what I've got a few batches straight efficiency-wise, right around 1.095-1.097. 15lb grain, 2 lb candi-sugar (so its 11.8% of the fermentables)... 9.5% ABV or so brew... I modeled my tripel recipe after the Stoudt's Tripel brewed here in Adamstown, PA. They don't mention candi-sugar, but I thought what the heck...
Anyway, that tripel is sooo smooth for 10% ABV and they have a lot of good info on their site that makes a 'clone' somewhat possible.
And as I noted, I would make the candi myself. Kind of been looking forward to doing it anyway...
EDIT: FWIW, here's the recipe -
Estimated OG: 1.097 SG
Estimated Color: 8.1 SRM
Estimated IBU: 37.6 IBU
Amount Item Type % or IBU
10.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 58.8 %
3.50 lb Wheat Malt, Bel (2.0 SRM) Grain 23.5 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 5.9 %
0.50 oz Warrior [15.00%] (60 min) Hops 19.6 IBU
0.50 oz Pearle [8.00%] (60 min) Hops 10.4 IBU
1.00 oz Hallertauer [4.80%] (15 min) Hops 4.5 IBU
1.00 oz Saaz [4.00%] (10 min) Hops 2.1 IBU
2.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 11.8 %
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter or Cake-pitch]