How to make Belgian Candi sugar

Summer breeze comes along with recent days. It's the perfect time for brewing refreshing saison. A whole new process appears with making the style, which is adding Belgian candi sugar as a body thinner.

Step 1.
Weigh and dissolve the sugar in the pan, and place the pan over medium-high heat.

Step 2.
When the sugar starts to bubble around the edges(right around 93'c), add the acid. In my case, I'll use drops of a lemon.
Once fully mixed, let the temperature of the mixture rise to 127'c.

Step 3.
Keep the temperature in the 127 to 135'c.(as a cooler temperature won't completely convert the sugar, and a hotter temperature will cause the color to darken too quickly.) To keep the temperature in this range, use a thermometer and a cup of ice water. Scrape off the sugar that begins to stick to the sides of the pot to make sure all the sugar changes.

After 15 mins in the 127 to 135'c, you should have clear Belgian candi sugar. I'll put it into the wort on schedule.
If you want more colored one, see next.

Step 4.
To darken the candi sugar, you just need to continue to maintain a temperature between 127 to 135.

extra 15 to 20 mins for a light color.
extra 40 to 45 mins for an amber color.
extra 85 to 100 mins for a dark color.

If you want it to harden then store them for next time, see below.
link

Some people said there is no need for Belgian candi sugar to brew a proper saison, all you need is just adding some table sugar which should be a perfect substitute for candi sugar. But making the candi sugar has more fun. Enjoy!