Belgian Candi Syrup?

[San_Diego_Matt]

I have 4lbs of this stuff if anyone wants to make me a generous offer

[JerseyBrew]

Does anyone have experience using soft candi sugar in place of syrup?

[StoutLvr]

Just checked out Midwest and they have all the dry forms, light, dark, blond and brown all in stock. Still don't have any in syrup form.

[alan_marks]

Look, if you REALLY need it for your recipe, then just add common table sugar. The only difference chemicaly is the amount of caramelization for color. Otherwise, it is the same. If you really want to take the next step, then follow the thread and caramelize the sugar syrup. Otherwise, it is exactely the same thing. The point is to make your wort more fermentable, in other words, to make your wort more digestable to the yeast.
Hope this helps,
Alan