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So what's the deal with candy sugar?

Some things I've read say use the big chunky crystals and some say table sugar is the exact same thing.

Anyone know if there's really a difference?

Of it's clear, just use table sugar. They are the same.

Ok thanks, thats what I thought.

One more question. At what point in the boil would you add all the sugar? Early or late?
thx

If I add sugar, I usually do it late. But for big beers, I'll add it to the carboy once fermentation has started to slow.

I've been doing a fair amount of research into making your own Candi Sugar but have found a fair amount of contradicting information. Ultimately I hope to grow my own sugar beets, extract and refine them (haven't been able to find any details on the refining process other than a broad overview), and then make candi syrup and/or sugar. The first thing I've realized which seems to be undisputed, is that it's made from sucrose and whether the source is sugar cane or sugar beets makes no difference. Traditionally, the Belgians use beet sugar but I'm assuming that's for the same reason I want to use beet sugar - they grow in our climate, but sugar cane does not. The controversy I have found is whether or not it is inverted sugar (mixture of glucose and fructose) or just sucrose that has been darkened due to mallard reactions. I'm leaning towards the later as that side of the argument has persuaded me the most (also the impression I got from the vague descriptions off darkcandi.com). Does anyone have any factual information on the subject, or more specifically, a good recipe for making your own candi sugar? I could also use some info on extracting sugar from beets but I have a feeling digging up that info will require some... creativity...!

I've made my own from the most repeated process on the net, and it is nothing like the candi sugar we are ordering from NCM. Significantly different.

Did you use the recipe using acid (to make invert) or the one using DAP (mallard reactions)? Ive found more hits for inverted sugar than using DAP but to me the recipe using DAP makes far more sense. Also, apparently that's the method proposed in Radical Brewing but I still haven't added that book to my library.

I used citric acid.

I have Radical Brewing if you'd like to take a look at it.

I found an article by Randy Mosher just now that likely has the same information on making sugar as the book, but thanks! A bit different than what I've read thus far, particularly the use of corn syrup to make the candi syrup. Seems like you could make invert sugar though and then add DAP to turn that into Candi Syrup. Looks like I may need to get myself a candy thermometer and experiment!

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