Belgian Candi Sugar

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


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


  • Candy Thermometer
  • Powdered Sugar (For bagging)


  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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