Brown sugar

Candico, one of Belgium’s foremost sugar refineries today, was founded in 1832 in Antwerp as a sugar beet refinery. The refinery was a common sight when we drove to that part of town and thanks to this book I finally got to go in and see the process. They make kandij (brown sugar), by slowly heating white beet sugar several times and resting it until it creates caramelcoloured crystals that form around metal frames, which used to be threads woven through copper sugar-boiling kettles. The slower the sugar is heated, the bigger the sugar crystals.