MAKING YOUR OWN BELGIAN CANDY SUGAR

Candi (aka candij) sugar is just "rock candy". To make it, mix sugar and water to a saturated solution. Put in a string for the crystals to form as the solution evaporates.

Light crystal is just white sugar. You can use beet sugar. Dark candi sugar will have some carmelization that gives it color (color may be 200 to 300 L). As an intermediate choice, you can occasionally find an amber sugar that is 60-120 L.

Bob Devine

I totally agre, Bob, with the slight exception that if you taste dark candi suagr, there's no flavor of carmelization at all...it's more color than taste.

----------->Denny

So is the citric acid superfluous? It's not the first time I've heard of the use of citric acid in Belgian candy sugar production. cheers rb

Using citric acid makes invert sugar. I have never seen any evidence that candi sugar is inverted.

---------->Denny

Graham Sanders on the other hand, is both ... and bare foot to boot.