From the HBD Archive
From: korz@ihlpl.att.com
Subject: candy sugar
Date: 1992-04-20 19:25:00 GMT

While cleaning out my hb directory, I found the following question
from Russ:

>What is the "candy sugar" that is used in some Belgium recipes?

As close as I can tell, it is like rock candy made from (I forget
now, I believe it was) beets. When I made my Lambic (still fermenting)
I used, what I thought was, the closest sugar I had in the house:
refined cane sugar. My theory was, that candy sugar was sucrose.
I don't remember where I read about the candy sugar (Guinard maybe)
but I think it was white. Comments?

Al.

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