Priming with candi syrup

Has anybody used candi syrup to bottle with? Do you boil with water, cool, and add it to the bottling bucket the same way you would with corn sugar?

I wouldn’t bother. Such a little amount is needed for carbonation, even in a belgian beer… you wouldn’t notice a difference at all.

Put the candi syrup in the fermentation next time. With many of them, you can put them directly into the fermentor once the fermentation starts to die down. That way very little of the aromatics gets driven off. Same if you wanted to use honey or maple syrup.