An adjunct commonly used in Belgian beer. Candi sugar can range from light to dark and is typically used in a liquid form by heating beet sugar with water and salts to caramelize the sugar. Many homebrewers use candi sugar in crystallized, hard candy form.
Candi sugar fully ferments when it is added to wort, which results in the beer having a lighter body and more alcohol.
Light candi sugar is typically very clean and sweet-tasting, and dark candi sugar is very caramel- and toffee-like. Light candi sugar is added to lighter-colored beers such as tripels and golden strong ales, whereas dark candi sugar are used in darker-colored beers such as dubbels and dark strong ales.
Read more about candi sugar here.