I'm not sure if anyone is still following this post anymore. Seems like people are having a lot of issues making this. I am looking for a clear candi sugar for in my Belgian Strong Golden Ale. If i am correct, and please tell me if i am not i should be following this recipe.
Rose (250F)
-Clear, slightly rosy color. This syrup is sweet and sugary with very little to no character flavors.
2 Lbs Sugar
1 Cup Water
1/2 tsp DAP
1/2 Cup Water
I should be able to add sugar, water and the DAP, no stiring and bring temperature up to 250F slowly.
once i reach that temperature, i should slowly stir in the second addition of water while bringing the temperature back up to 240F. Then take the pot off the stove and put it in a ice bath. Done, right?
And doing this, i will have syrup, right?
I read an article and this is the process. We are just trying to make inverted sugar, right?
Invert sugar
Yield: 2 lb 3 oz (1 kilo)
4 Cups + 6 Tablespoon (2 lb 3 oz) Extra fine granulated sugar 1 kg
2 cups (16 fl oz) Water 480 ml
¼ Teaspoon ( ¼ tsp) Cream of tartar or citric acid 1 g
If you have an induction cook top or an electric stove use these options instead of gas. In a non reactive saucepan stir to a boil the sugar, water and cream of tartar (Or citric acid).
Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Any additional water added to the pan from this process, has no effect on the final outcome.
On medium heat without stirring boil the mixture to 236°F (114°C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 moths.
- See more at:
http://www.chefeddy.com/2009/11/invert-sugar/#sthash.ilP4BeGz.dpuf