Belgian Candi Sugar

For complete tutorial with pictures see How to make Belgian Candi Sugar.

Ingredients

  • 1 lb. Sugar
  • 1/2 cup Water
  • 1/4 teaspoon Cream of Tartar

Optional

  • Candy Thermometer
  • Powdered Sugar (For bagging)

Directions

  1. Place cooking pot over medium heat.
  2. Add sugar, water, and cream of tartar to cooking pot.
  3. Stir to combine.
  4. Cook between 260°F and 275°F for 20 minutes. Add a teaspoon of water to lower the temperature if you get too close to 275°F.
  5. Continue to cook between 260°F and 275°F until desired color is achieved.
  6. Once desired color is reached allow temperature to rise to 300°F.
  7. Remove from heat.
  8. Pour into container and allow to set for 30 minutes to an hour.
  9. Break up and use immediately or bag with a small amount of powdered sugar to keep pieces from sticking together.
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