h-bar
Well-Known Member
I tried to make my own clear candi sugar today, as per https://www.homebrewtalk.com/wiki/index.php/How_to_make_Candi_Sugar. As the article said, I heated the sugar until it was boiling and slightly yellow. I poured it into some silicone baking pans, and put them in the fridge. The sugar is now cold, but gooey. I'm assuming this means that the inversion didn't complete. Is the sugar salvageable? Can I reheat it and try again? I'll really be disappointed if I have to throw away three pounds of sugar.