Brown sugar

Appears in
Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries

By Regula Ysewijn

Published 2023

  • About

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.