Question about making candi sugar

[matth]

Hi I was trying to make some light candi sugar for a summer pale ale but unfortunately I cannot multitask. I took my eye off it for a bit and the temp went around 150 degrees c - a bit too much! So now i'm left with white crystaly type rocks. I made it with a pinch of cream of tartar as I couldn't find any citric acid and 500 gms caster boiled for about 15 mins before it all went wrong.

Will this still work in a brew? wanted something to boost abv, reduce body slightly and give a little smoothness.

Thanks
Matt

 

[pittsy]

not sure, you did use ok ingredients but at that temp it starts to turn to toffee etc i would make more , did you follow the how to guide , also it should be a liquid for best results it will make it easier for the yeast rather than rock candi

 

[matth]

I followed another guide, and I meant to just make a light candi sugar to use later, I'm not in a hurry for it but just thought I'd give it a go - I was following a guide but I decided to make myself dinner at the same time which is when it all went wrong, probably best to start again but I was just wondering uf I could use the overheated one - what would the difference be?

 

[matth]

Do any of the chemists out there know if this crystallised mess can be made back in to syrup?