A story that
began in 1508…
A rich history of
passion, tradition
and craftsmanship.
OUR HISTORY

IN THE 16TH CENTURY SUGAR WAS SCARCE AND CONSIDERED A LUXURY. BEING SO RARE AND EXCLUSIVE, IT WAS EVEN GIVEN AS A GIFT TO ROYALTY.
CANE SUGAR
Produced since the first cargos of sugar cane arrived on the banks of the Scheldt in 1317.






For gourmets with a rough edge.
A cube of 100% unrefined cane sugar to enjoy every day. The unrefined cane sugar cubes tempt by their authentic appearance and delicious, typical cane sugar flavour. Through years of experience and tradition, Candico guarantees you the best quality in each cube of cane sugar.
This product with the Max Havelaar label supports fair trade.
1 kg and 500 grs.


Give your baking an exotic tint.
With its authentic taste of 100% pure cane sugar, its fine and sparkling crystals and light golden colour, this product gives a distinct character to your tarts, cakes, pastries and 'exotic' drinks.
Through years of experience and tradition, Candico guarantees you the best- quality cane sugar.
This product with the Max Havelaar label supports fair trade.
1 kg.


Give your recipes an exotic touch.
With its fine grains and white colour, this refined cane sugar adds a touch of exoticism to your desserts and baked goods. Thanks to its long-established tradition and experience, Candico guarantees the best quality cane sugar.
This product with the Max Havelaar label supports fair trade.
1 kg.


For organic gourmets.
A cube of 100% unrefined organic cane sugar to enjoy every day. The organic logo allows you to be confident that the sugar comes from certified organic agriculture.
Only natural manures, soil conditioners and crop protection methods are used. Products such as synthetic fertilisers and pesticides are banned.
This guarantees optimal retention of the food value and the authentic taste of cane sugar. What is more, by choosing organic cane sugar, you are saving the environment and your own body from harmful substances.


Be surprised by organic cane sugar.
Your tarts and pastries and other recipes will taste even richer thanks to the special flavour and aroma of this sugar.The organic logo allows you to be confident that the sugar comes from certified organic agriculture.
Only natural manures, soil conditioners and crop protection methods are used. Products such as synthetic fertilisers and pesticides are banned.
This guarantees optimal retention of the food value and the authentic taste of cane sugar. What's more, by choosing organic cane sugar you are saving the environment and your own body from harmful substances.

WE HAVE BEEN PRODUCING OFFICIALLY CERTIFIED, ORGANIC SUGAR CANE FOR OVER 20 YEARS.
CANDY SUGAR
Created with care and the greatest respect for tradition.





Delicious taste of the past.
Enjoy the delicious taste of the past to the fullest. This brown sugar is produced with craftsmanship and respect for tradition. Superb for caramelising dishes. Try giving your dishes a hint of gastronomic refinement with its soft texture and beautiful golden colour.
Available in 500g and 1kg packets.


Enjoy this amber coloured candy to the fullest.
Spoil yourself with these brown 8-15 mm crystals The exceptional purity and fineness of its candy crystals make this sugar ideal for numerous uses. Try something new by using this candy sugar in your tea, cappuccino, mocha, ristretto, mulled wine, Irish coffee and much more...
Available in 250g and 500g packets.


Delicious taste of the past.
Enjoy the delicious taste of the past to the fullest. This brown sugar is produced with craftsmanship and respect for tradition. Superb for caramelising dishes. Try giving your dishes a hint of gastronomic refinement with its soft texture and beautiful brown colour.
Available in 500g and 1kg packets.


A nostalgic moment.
Take a chance to enjoy a moment of pure tradition. Enjoy the delicious syrups of the past.
Use as a spread or topping on pancakes, ice creams, yogurt or other desserts. This syrup's flavour will continually surprise you and forms the perfect partner for enhancing a wide choice of recipes and ingredients, both savoury and sweet
The strong dark candy syrup is distinguished from the mild, light candy syrup by its flavour and a small difference in colour.
400g.

WE WERE THE FIRST BELGIAN COMPANY TO MAKE ITS ENTIRE RANGE OF CANE SUGARS FAIRTRADE.
SUSTAINABILITY
Sugar partially packed with sugar cane.Did you know that the packaging of our Cassonnade brown 750g, Cassonnade blond 500g and Candi 500g Candico are now made of 35% (*) material from vegetable origin?
To achieve this we have developed an innovative packaging that is partially made of raw materials produced from sugar cane. The sugar cane is grown in Brazil, hundred kilometres from the Amazonian forest. Irrigation comes mainly from rainwater and the cane fields are situated on ancient pasture lands that are not used for cultivating food.
So the circle is partly closed; our cassonade and candi sugars are partly packed using sugar cane…
The presence of these raw materials of vegetable origin in the polyethylene, in which the packaging’s of our cassonnade and candi sugars are made of, leads to a reduction (**), when it is disposed of, in the emission of substances of fossil origin into the atmosphere.
(*) A percentage determined thanks to the ASTM D6866 method for bio-based content testing. This standardised analytical method is developed to determine the bio-based content of solid, liquid, and gaseous samples using radiocarbon dating. ASTM D6866 distinguishes carbon resulting from contemporary biomass-based inputs from those derived from fossil-based material. Biomass contains a typical amount of Carbon-14 that is easily differentiated from other materials such as fossil fuels that do not contain any Carbon-14. Since the amount of Carbon-14 in biomass is known, the percentage of carbon from renewable sources can easily be calculated from the TOTAL organic carbon in the analysed sample.
(**) Compared to previous packaging.






Flemish beef stew cooked in beer



INGREDIENTS
1.5 kg of stew meat
50 g of brown candy sugar
7.5 dl of beer
20 g of mustard
1 clove
1 bay leaf
METHOD
Sauté the meat and season with a spice mix for stews.
Slice the onions into rings, sauté, sprinkle in the brown candy sugar and allow to caramelise.
Add the meat and moisten with the beer. Add the mustard, clove and bay leaf.
Cook until tender and season to taste. Thicken with a little flour or a roux if you wish.

Chicken livers skewers



INGREDIENTS
125 g of chicken livers
1 apple (Jonagold)
1 tablespoon of candy sugar
pinch of ground ginger
25 g of baking butter
pepper
salt
METHOD
Clean and rinse the chicken livers carefully. Cut into cubes, season with salt and pepper and fry in hot butter until cooked through.
A couple of minutes before they are ready add the apples (cored and cut into rough chunks), dust with ground ginger and candy sugar.
Remove a piece of apple followed by a piece of chicken liver from the pan with a fork and alternate them on the skewers.
Serve immediately.

Thai salad with beef



INGREDIENTS
1 top quality beef steak of about 200 gram
1 clove of garlic
1 red Thai chilli pepper
Cane sugar
Soy sauce
Light oil (sesame is ideal but light olive oil also works well)
1 shallot
1 spring onion
1 piece of cucumber 10 cm long
1 lemon
Fresh mint
Fresh coriander
Salt
METHOD
Start with the marinade for the meat: finely slice the garlic and the chilli pepper. Mix with one tablespoon of cane sugar, one tablespoon of oil, one tablespoon of light soy sauce, a pinch of salt and the juice of half a lemon. Slice up the steak very thinly (carpaccio-style) and leave to marinade for at least 30 minutes. One or two hours is ideal.
Peel the cucumber, cut it in half across and then cut into fine slices. Peel the shallot and slice into wafer-thin (almost transparent) slices. Mix with 10-15 fresh mint leaves and a handful of finely chopped coriander.
Grill or bake meat until cooked through. Allow it to cool slightly before mixing it into the salad. Add a little of the meat juices and marinade as a dressing. Add a few sesame seeds or finely chopped peanuts if you wish.

Fried chicken wings



INGREDIENTS
24 chicken wings
6 shallots
10 tablespoons of soy sauce
6 cl of dry sherry
1 tablespoon of candy sugar
Pepper
2 teaspoons of cornflour
25 g of baking butter
METHOD
Prepare a marinade with the soy sauce, sherry, pepper and sugar and marinade the chicken wings for half an hour.
Spread out on kitchen paper and dust with cornflour.
Deep-fry until golden brown.
Remove from the fryer and leave to drain on kitchen paper.
Sprinkle with the chopped shallots that you have sautéd in butter.





'Speculoos' cookies



INGREDIENTS
400 g of flour
2.5 teaspoons of baking powder
1.5 teaspoons of mixed spice for ‘speculoos’
200 g of butter
250 g of dark brown soft sugar
75 g of almonds flakes
METHOD
Mix and sieve the flour with the baking powder, mixed spice and the salt.
Add the dark brown soft sugar and cold butter.
Knead into an elastic dough and then leave to stand overnight. This allows the aroma of the spices to penetrate the dough.
If you have a ‘speculoos’ mould, dust it with flour and press in pieces of dough. Otherwise roll out the dough and cut out cookies.
Place the cookies on a buttered baking tray scattered with almond flakes.
Bake in a warm oven (160 °C) until cooked through and browned.

Nectarine jam



INGREDIENTS
1 kg of nectarines
500 g of sugar with pectin Extra-Fruit 2+1
1 lemon
METHOD
Wash the nectarines, cut them into pieces and remove the stones.
Mix the nectarines with the sugar and the juice of the lemon.
Leave this mixture for 1 hour to draw out the flavour.
Bring the mixture to the boil.
Boil for 45 minutes (calculate the cooking time from the moment that the bubbles no longer disappear when you stir the mixture).

Mojito



INGREDIENTS
60 ml of Havana Club Rum
1 to 2 lemons
3 sprigs of mint
1 to 2 teaspoons of caster sugar
5 ice cubes
Ice-cold soda water
METHOD
Pour the rum into a medium tall tumbler.
Wash the lemon, cut it in half and cut one half into 4 segments.
Add 3 lemon segments to the rum in the glass.
Add the leaves from 2 mint sprigs to the rum in the glass.
Add the sugar.
Squeeze the lemon and the mint in the glass with a pestle or stir vigorously with a spoon.
Add the ice cubes and top up with soda water.
Decorate the edge of the glass with the fourth lemon segment.
Stick the third sprig of mint into the glass to decorate.

Crème brûlée with 'speculoos'



INGREDIENTS
4 level tablespoons of Candico light brown soft sugar
30 g of castor sugar (‘Tiense Suiker’)
80 g of ‘speculoos’
50 cl of full-cream milk
4 egg yolks
METHOD
Heat the oven to 5 – 150 °C.
Beat the egg yolks with the castor sugar to a pale frothy mixture.
Melt the crumbled ‘speculoos’ in half of the milk on a low heat until completely melted. Add the rest of the milk, pour this mixture over the eggs and mix.
Divide the mixture over 4 crème brûlee dishes (or 4 soufflé dishes). Put them in a large oven-proof tray and fill it with warm water to ¾ way up the small dishes. Leave to bake for 30 min. Leave to completely cool and then place in the fridge for a few hours.
Just before serving cover the crèmes with a fine layer of soft brown sugar and caramelise with a crème brûlée torch or under a hot grill (if using the grill, place ice cubes around the dishes). Wait 5 min and serve.

WE'RE COMMITTED TO TRADITION, WHICH MEANS OUR CANDY SUGARS ARE CERTIFIED REGIONAL PRODUCTS.