Okay, tried to make some Belgium sugar and over cooked it. I stopped the heat when it reached where I wanted it to be and it continued to cook longer than expected. Needless to say I have a pretty close to burnt candied sugar. Has anyone used small amounts in stouts for anything? Or should I just trash it?
Too dark (burnt) Belgium sugar
- Thread starter reed1911
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brewinchef_fairfax
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My gut says toss it and start again.. It's only sugar - and the heavy caramel taste will never go away.
