Home Brew Hints - How to Make Belgian Candi Sugar 

lewsut is the difference only that Belgian stuff is made from beetroot sugar which is then inverted?

+wabi sabi If you add plain white sugar then it doesn't become "inverted" meaning the yeast has to put more effort into turning the sugar into alcohol. If you turn the sugar into "candi sugar" first, it makes it more digestable to the yeast and results in a higher ABV end product, which is why the strong Belgian and Flemish brewers use it.

Seri Al-Najjar I see, thank you.

I have the same question as you in the 1st point. I see no one answered. Did you try it? So can it be used directly without solidifying - so you make it "fresh" at brew day.

There's no reason you couldn't use it fresh. adding 300 degree (f) liquid to wort might be a bit explosive, but so long as you're careful (or thin out the sugar beforehand), it'd be fine. For later use, I'd probably boil a cup or so of water with the rocks in a pan until it dissolves, then add it to the wort.

Yes it does, if you have dry malt extract you could use that. The idea is to provide nitrogen (From DAP or the aminoacids in the DME) in order for the Maillard reaction to occur.

dap makes the legit stuff (most similar to candi out of the tin). more fermentable lower final grav dryer finish. the nitrogen in it helps it brown too. heres a link to a real detailed forum post www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/

@@Ratbagsocialist Hi, how much DAP would I add to 2KG of sugar? Also, could I use Demerara sugar? Cheers, Doug.

500g sugar the water will be all gone from the finished product and the acid is too small an amount to worry about

Old post but most likely your pan is too thin. A heavy bottom pan over a medium flame will prevent hot spots that can caramelize the sugars.