Codename : Belgian Candi Sugar
In preparation of an upcoming batch of beer, I have opted to make my own candi instead of purchase it, I found a recipe from another homebrewer, in which he does a full explanation of the process. In the article he said the recipe scales up and down very easily. I took some basic liberties scaling it down. It worked
- 8 oz white sugar
- 1 tbsp water
- 1/4 tsp cream of tartar
- Add sugar to the pot, add the water
- Put on the element, set to high
- Constantly stir to prevent from burning
- Once the boil starts, add cream of tartar
- Trust your nose, and eyes. Once you get the colour of candi you are looking for, remove from the stove top
- Pour on a lined cookie, let cool at room temperature
From the original recipe, a candy thermometer is employed. I have one, I just found during my first attempt, the small amount of sugar in the pot did not register a proper temperature. I ended up with a very dark amber candi. It was yummy to me, others did not agree. My second attempt I relied on my nose, once I got the first smell of caramel, I stopped. It was yummy to all who sampled it. This is my third batch, and ready for brewing, and sampling.
Sadly at this stage, I was focused on stirring, managing the boil, and being oh so very careful to not burn the sugar to get a picture of the boil. Use your imagination, it is now at a boil, and the cream of tartar has just been added.