Equipment / Ingredients Required:
- Table Sugar (1 lb sugar yields approximately 1 lb candi sugar
- Lemon Juice (addition of approximately 1 tsp. / lb.)
- Candy thermometer
- Silicone baking mat (Trust me, this is the best way to do it)
- SRM Color Chart (Optional: for consistency)
Affiliate Links
Any links in this post or on this website may link to affiliates, which compensate this website for purchases. All links are provided to help the reader locate items mentioned or used in the post. As an Amazon Associate I earn from qualifying purchases.Quick Procedure:
- Pour the sugar into a pot
- Add just enough water to saturate the sugar
- Add lemon juice and warm up to temperature (260-275 degF)
- Maintain temperature for about 20 minutes
- After 20 minutes, keep at temperature and decide how dark you want it to get
- Once you are happy with the color, raise to 300 degF (Hard Crack)
- Pour into pan
- Let cool
- Clean your equipment immediately
- After it has cooled, break into pieces
If you came here first and want a more detailed explanation, check out the source post, here: Belgian Candi Sugar and Silicone Baking Mats