Candi syrup is an essential ingredient in Belgian abbey beers, adding flavor, color, and fermentable sugars. While it’s easy to buy, there’s something special about making it yourself. Not only is it fun, but it also gives you complete control over the flavor and color of your syrup.
I recently made this syrup to brew a Belgian Dubbel, and the process was both simple and rewarding. Here’s how you can do it too!
Why make your own candi syrup?
You might wonder why you should bother making candi syrup when it’s readily available in stores. For me, it’s all about the craft. Creating your own syrup adds a personal touch to your beer. Plus, it’s surprisingly easy to make.
Another advantage is control: you can experiment with the final color and try different types of sugar. For example, you can replace granulated sugar with brown sugar or cane sugar to add unique flavors.
Finally, it’s cost-effective. Store-bought candi syrup can be expensive, while homemade syrup is much cheaper. That said, if you prefer to buy it, I recommend the candi syrup from the brew store.
How cooking time affects color and flavor
The cooking time of candi syrup significantly influences its final color and flavor profile. A shorter cooking time results in a lighter syrup with subtle caramel notes, while longer cooking produces a darker syrup with richer, more complex flavors.
- 15–20 minutes: Light amber, mild caramel flavor—great for lighter beers.
- 20–30 minutes: Medium amber, richer caramel tones—ideal for Dubbels or other darker ales.
- 30–60 minutes: Dark amber to brown, intense toffee-like flavor—perfect for robust dark beers like Quadrupels.
Candi Syrup Recipe
This recipe yields about 350 ml of candi syrup, perfect for brewing Belgian-style beers.
Ingredients
- 500 grams granulated sugar
- 250–375 ml water
- 1/4 teaspoon citric acid
Instructions
- Combine the sugar and 250 ml of water in a saucepan. Stir to dissolve the sugar.
- Add the citric acid (1/4 teaspoon) to help invert the sugar and prevent crystallization.
- Heat the mixture over medium heat, stirring occasionally, until it starts to boil.
- Allow the syrup to boil until it reaches your desired color. Use a candy thermometer if you have one—135–145°C (275–293°F) is ideal.
- Once the syrup has reached the desired color, add 125 ml of additional water to keep it fluid.
- Remove from heat and let the syrup cool. It will thicken as it cools.
- Store the cooled syrup in a clean, airtight container.
Tips for success
First of all if you don’t have citric acid powder, a few drops of liquid citric acid will work just as well. You don’t have to use all the syrup immediately, just store the syrup in a clean bottle or jar. When it’s properly sealed, it will last up to six months.
This is why you’ll love making Candi Syrup yourself
Making your own candi syrup is not only economical but also gives you the freedom to experiment. Whether you’re brewing a classic Belgian Dubbel or exploring other styles, this homemade syrup will elevate your beer with authentic flavors and colors. Give it a try—you’ll be surprised how easy and satisfying it is!
