Candi Sugar Recipe

From London Amateur Brewers Wiki
Jump to navigation Jump to search

By Jacques Marais

The syrup tastes like intense fruity toffee. Make it before brew day, then keep in the fridge and added to the fermenter at high krausen.

See the recipe Death's Quad as an example of how to use it.


  • 450g golden syrup
  • 1.55kg table sugar
  • 900ml water


  1. Dissolve first in the heat <100 deg
  2. Boiled at 105 deg for 10 minutes for inversion
  3. Then Add one table spoon of DME +
  4. 1 teaspoon 3.5g of Ca(OH)2 (aka pickling lime) for alkalinity.
  5. Boil and stir for another 90 min at ~135 deg
  6. This resulted is a ~25 SRM syrup: 2l
  7. Add water as it cools to keep it as a syrup.
  8. Keep in the fridge and add to fermenter at high krausen.