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Belgian Candi Syrup with 45° Lovibond - 1 lb Pouch
caramel, vanilla, and lightly toasted bread. This product has a much more complex flavor profile than candi sugar, and should not be directly compared. This syrup is not limited to Belgian Ales and is exceedingly good in all Ale recipes that call for a caramel aromatic.
Candi syrup is a by-product of the candi sugar making process. White beet sugar is boiled, concentrated, and then cooled. While cooling, the rock sugar is formed and removed. The leftover becomes candi syrup which has more flavor than the rock sugar. This is the same syrup used in many Belgian breweries.