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)
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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