How to transform ordinary table sugar into rich Belgian Candi sugar
In short: This video demonstrates a method for creating Candi sugar by baking sucrose in an oven. You will learn how to achieve specific caramelisation levels and why some brewers insist on using invert sugar.
The process involves baking sucrose in a glass or ceramic dish at 135ºC (275ºF) for at least one hour, with periodic stirring to reach the desired caramel flavour. While some variations involve higher temperatures or adding acid to create invert sugar—breaking sucrose into fructose and glucose—this baking method offers a distinct way to achieve caramelisation.
Once the sugar has reached the desired colour, it is transferred to a parchment-lined sheet to cool before being broken into shards or ground in a food processor.
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- Summary by Intellect · source: 🥫Stuff In Our Cupboard Candi Sugar For Baking (Or Brewing) Stay Calm - Bake On!
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