Belgain Candi Sugar Failure

Hi fellow brewers,

So I have read and re-read the many blogs and posts about making Belgian Candi Sugar at home and I still can't seem to get the sugar/cream of tartar solution to not crystallize.
I dilute the table sugar in a small amount of water, add a pinch of Cream of Tartar and raise the temps as instructed to 160 F, then start my 20 minute timer. I keep the flame on low and add a little water when the temp starts creeping north of 170 F. After 15 or so minutes of keeping temps between 160 F and 170 F the sugar solution begins to form crystals on the top and then slowly thickens and forms the crystallized mass pictured in this post.
Can anyone tell me what I am doing wrong. I am very careful not to let the temps drop below 160F so I know that can be it.
Thank you

Check this out, I used this method with great success. It's syrup instead of sugar but I find the syrup easier to store and work with:

http://www.thehomebrewforum.co.uk/viewtopic.php?f=30&t=16473

Hi and thank you for the link. I am hoping to make sugar rather than syrup as I am planning to sell it.

Your temperature is off by about 100 degrees.

http://www.aussiehomebrewing.com/HomeBrewingTips/BelgianCandySugar.html

CallMeAl said:

Your temperature is off by about 100 degrees.

http://www.aussiehomebrewing.com/HomeBrewingTips/BelgianCandySugar.html

Click to expand...

lol, agree with above. Another thing to remeber is to get your sugar/water/tartar to initial 220F really fast (medium high heat). Don't let it simmer slowly or all your water will evaporate and you will have crystal mess! Good luck