How to Make Belgian Candy Sugar for Homebrew

I’m always trying to save money while brewing so making my own Belgian candy sugar seemed like a perfect quick project! All you need is sugar, water and a food safe acid.
Check out an in depth recipe here: joshthebrewmas...

[@MrTatoPaz]

I think that a Belgian Candy Sugar needs some extra steps.
After inverting sugar with acid, must add protein and basic solution to create Millard reaction, like calcium carbonate and DME

[@AlbeeSoaring]

I was just about to say she skipped a few steps and ingredients. She basically made sugar into larger sugar.

[@seamonkey74]

yes, unless making clear Belgian sugar then no maillard reaction is desired.

[@TheBruSho]

I’ve always wondered about this, thanks for sharing it. Will be trying it out next time I brew a Belgian

[@martyonthebeach]

thank you! i begin to brew belgian ale and your video is goog for me.

[@andyn3532]

You are the princess leia of the brewing world 😂

[@cameronfloyd2160]

If you use a pastry brush and some water you can brush down the side of the pot to dissolve sugar, each time the crystallized sugar falls off the side it will lower the temp

[@Ilikerawfish]

Foam on top of the sugar while heating will make it foggy. Remove it with pacience while cooking.

[@hptator]

yeah nah... it always turns out a little yellow, she'll be alright...
Once it's done, add 1cup of water per 1/2kg (or pound doing your quickmath :P) to make it a syrup, it's easier to work with. That way you just have to care about inverting the sugar (20' at 110C with the acid) and then reaching your desired colour. Be careful with the splashing though.
If you make syrup, write down the sugar content and the total weight (with water), so you can calculate your recipe based on the sugar weight, not volume or syrup weight.
If you want to make darker, use some yeast nutrient (1/2 tsp/kg) for the maillard reaction, otherwise it will taste burnt. Ideally, once the sugar is inverted you have to raise the PH back before doing the maillard reaction (make it dark), in that case use 3 sizes bigger pot than you think you'll need because that reaction is quite vigorous.
1.- Dissolve sugar in minimum water possible
2.- add acid
3.- invert sugar: 100-110C for 20-30' (add teaspoons of cold water to control the temperature if it raises too much)
* if you want clear candy go to step 7
4.- raise PH back with a 1g/kg of bicarbonate -> WARNING! very vigorous reaction!
5.- add yeast nutrient (1/2 tsp/kg)
6.- heat up to desired colour (I check it with a spoon on a kitchen paper towel) -> D180 is around 150C
7.- dissolve to syrup (1cup/kg) -> WARNING! splashing!
8.- write down the original sugar weight and the syrup total weight, then do a cross multiplication for using the candy your recipe calls for

[@mrjogud]

Hi, in step 4 you talk about bicarbonate, that is just plain baking soda, right?
Also in step 5 you talk about yeast nutrient, do you know what ingredients in the yeast nutrient are doing the job as yeast nutrient may different in ingredients? :)

[@hptator]

@@mrjogud yes.
DAP

[@nechamia]

you can use DNP to add darker color and fruit flavors

[@andrewbayley1689]

when do you add your candy? I always find the elements get coated when adding the candy, usually last 5 min, so was thinking about 'flameout' thoroughly stir before cooling...

[@AlbeeSoaring]

Ive found that if you add the candi sugar to a hop spider then it doesnt scorch.

[@cervezaartesanaldeguadalaj4457]

Its fantastic. Seem easy

[@RecipeswithBen]

I would imagine that if you want to make the candy sugar clearer, then the slower you let it crystalize/solidify the more organized the sugar crystal structure will be. Also if you can decrease the surface area to air this would also help that process.

[@kingquesoIV]

Aren't crystalline structures notorious for being opaque? Or is that just true for polymers?

[@krisiglehart3061]

Using more water will resolve the sugar more making it clearer, yes you will have to boil longer, but it should be clear. The "hazy" look is undesolved sugar .

[@greedizgood]

Maybe recrystallezed because of the sugar crystals left on the side. Also there are recipes using foodsave potassium hydroxide or other hydroxide to neutralize the remaining acid.

[@MaestroPdx]

little bit of citrus helps like some lemon juice

[@spinaway]

Excellent job.

[@gonbaetaphandles998]

thanks for this great tip!

[@arturocm9758]

Can I use a pressure cooker?

[@chicovargas8461]

This is inverted sugar, not candy sugar.

[@adrian_foden]

Lower the temperature. Lower the pH, increase the amount of time for the inversion reaction. The crystals of sugar you're seeing and the appearance of your final product indicate that you're a long, long way from the product I think you're seeking. It'll still ferment out of course... but the fermentation dynamics and final result will be quite different.

[@MiggyManMike]

Sweet!*
*Pun intended, #SorryNotSorry

[@richardwilkinson77]

Be honest Sarah. Did you put your hard anodised aluminium (British spelling) pan in the dishwasher? 😂

[@kashim73]

You can get candy sugar at any Asian grocery store

[@MarsMountain]

Sweeet

[@user-rd8vr8ir8n]

Это не канди сахар.

[@gilbertang4929]

Flora must have been tipsy whilst shooting this video.........

[@paulg6421]

My wife says SSDGM!

[@FloraBrewing]

Words to live by