Chugmaster
Well-Known Member
After some Googling, I've found two methods of darkening homemade Belgian candi syrup/sugar.
Let's keep the additives aside (citric acid, DAP, etc.) and not get into the debate over cane vs. beet or whether this truly is Belgian candi sugar/syrup.
1. One method involves holding the solution between 260F-275F until desired colour (up to 2hrs).
2. One method involves raising the solution to anywhere around 290F (temperature depends on the colour desired) a couple of times in order to get the desired colour.
Do both of these methods achieve the same effect?
Let's keep the additives aside (citric acid, DAP, etc.) and not get into the debate over cane vs. beet or whether this truly is Belgian candi sugar/syrup.
1. One method involves holding the solution between 260F-275F until desired colour (up to 2hrs).
2. One method involves raising the solution to anywhere around 290F (temperature depends on the colour desired) a couple of times in order to get the desired colour.
Do both of these methods achieve the same effect?
