The process of making candi sugar.

1. Unlocking the Mysteries of
Making Candi Sugar
Some Right, and “Not So Correct” Techniques and
Ideas to Boost the Flavor and Complexity of Your
Beer

2. Modified Sugars Used for
Centuries
• Belgians used both invert and “Candi”
sugars for confectioneries and
brewing.
• England used caramelized sugars for
many of their beers.
• Sugar browning reactions happen in
moderate and long kettle boils.

3. So What’s Caramelization?
• Caramelization is
destruction of
“reducing” sugars by
carbonization (heat).
• No enzymatic reactions
needed.
• English beers use
cooked sugars (Lyles
Golden Sugar, Treacle).

4. Invert Sugar (WTH?)
• Process of converting
sucrose into fructose &
glucose.
• Sucrose is “non-
reducing, so will burn &
not caramelize well.
• Inverting happens with
heat, or acid condition.
• Invert sugar is not
“Belgian Candi Sugar”

5. How to Make Invert Sugar
• In a pan with 5x more capacity
than the volume of sugar/water,
add 10% distilled or RO water to
sucrose plus 1/4tsp cream of
tartar, or citric acid (acid not
needed when experienced), stir.
• Monitor temperature while heating
on low, with lid off & stir
occasionally.
• Slow down heating when sugar
gets to 235F. Put on lid. Let vent.
• Maintain that temp ramp for 15-20
min, don’t go above 280F.
• *Tip: A turkey
thermometer
with remote
probe works
well for
monitoring
temperatures.
This will keep
the display out
of the pan’s
steam, for easy
reading.

6. Caramelizing Invert Sugar
• Browning reaction/flavor needs
alkaline conditions (reduces
burning of sugar at high temps).
• Calcium Hydroxide (CaOH2)-
(pickling lime) most common but
NaOH, KOH, NH3OH can be used,
albeit more dangerous from
chemical safety standpoint
• Reaction happens quickly after
adding alkaline material.
*Tip: Pickling
lime has limited
solubility. Add
lime to water &
let it clear over
10+ minutes,
then use only
the liquid to
avoid mineral
flavors.

7. Caramelizing Process
• Sucrose inverted, heat reduced.
(Eyewear, gloves recommended!).
• Limewater slowly added, stirred.
• Heat mixture on low, monitor temp &
go above 275F+ for dark caramel.
• Have shallow cup ice water to drop
sugar into, to taste, as browning
progresses. Add limewater again.
• 300F+ produces darkest sugar.
• Monitor burnt sugar notes!
• Can pour onto non-stick cookie sheet
for hard sugar, or carefully add back
water to make syrup.
*Tip: When
inverting is
happening,
there will be a
change in
aroma to a
more fruity
note, similar
to cooking
apples.

8. Belgian-Style Candi Sugar
• Uses more complex Maillard
Browning, not enzymatic.
• Needs reducing sugar and
amino acids (Cu ions help!).
• Beet sugar OR cane sugar
works equally well!
• Most complex (and tasty IMO)
of the sugar browning
processes.
• Many candies & syrups use
Maillard Browning Reactions

9. Candi Sugar Ingredients
• Invert is “base sugar” for Candi.
• Other partial addition sugars such as
date, coconut, maple, etc, add amino
acids, add flavor complexity.
• Wheat, Barley malt liquid, or extract,
a favorite due to flavor, amino acids.
• Start with 10% to invert, to taste.
• Other amino acid sources such as
whey powder, apple cider, (DAP) are
candidates.

10. Making Candi Sugar
• After inverting sucrose, remove from
heat, add source for alkaline syrup
(Mix lime with water, let settle and
use liquid, not undissolved solids).
• Remove from heat, slowly add amino
acid source (malt, date sugar, apple
cider, etc. Recommended to make a
water solution to enhance mixing.
• Heat slowly, after 260F, monitor taste
by dropping candi into ice water.
• Can go over 295F to get dark fruit
flavors. When syrup is to-taste, either
pour into a nonstick pan, or slowly
add water to make syrup (lower temp
candi won’t harden, so no choice)
• *Tip: Using a
nonstick pan
and silicone
spatula will
reduce
burned sites
and ease
cleanup. Wear
gloves to
reduce
accidental
skin burns
from sugar.

11. Candi Starter Recipes
Light Candi Syrup
1. 1 lb invert sugar
2. 1 oz wheat malt (wort or
extract).
3. ¼ tsp cream of tartar
4. 3 grams (1/2 tsp lime) to
4 oz (100 mg) H2O
5. After inverting, remove
from heat, add limewater
then malt, mix. Ramp temp
to 270F. Cover with lid,
maintain temp for 30 min
or to taste. Cool, add 4 oz
H2O, pour into container.
Freeze/refrigerate.
Dark Candi Syrup
• Replace wheat malt with date
sugar (recipe on left)
• Repeat steps 1-4
• Slowly heat to 295F, stirring
to avoid scorching bottom
layer of sugar.
• Take off heat source, add
back 2 oz limewater, repeat
heating. (*Keeping mix
alkaline reduces burning of
candi).
• Add final H2O for syrup or
place on cookie sheet for
hard candi.