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Carmalized sugar

Has anyone made and used white carmalized cane sugar in a recipe? I,m planing on one that uses it and want to get an idea of how long I,ll have after its made to when I have to use it. I know its fairly quick just getting a better feel for it. I,m adding it at knockout or soon after (160-180 degrees)… Thanks

I make my own for a few Belgians I brew. Just some advice when making yours make some test batches of the rock sugar when you think you got it as dark as you want it will darken more as it cools. I take mine off before it is the dark color I want it. trial and era till I got it where I wanted it color and taste wise. Also after it cools dust it with some powder sugar bust it and dust all pieces. Will help it not stick together. I now make syrups it’s easier and can add little fruit additions. I make a orange apricot hefe weizen with the syrup and most my Belgians Dark’s I use the syrups that I make.

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