A story that
began in 1508…

A rich history of passion, tradition and craftsmanship.

Discover 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.

Raw cane sugar cubes

Raw cane sugar

Hexagon raw cane sugar cubes

Raw organic cane sugar cubes

Raw organic cane sugar

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

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.

New shape inspired by nature.

Did you know the hexagon is one of the most common shapes in nature?

It’s a symbol of genius and fun. It’s the optimal shape for utilising a surface. This hasn’t escaped Mother Nature. Just look at a beehive, a sun flower, or the spots on a giraffe. Go out, look for yourself, and be amazed.

You can start with a delicious cup of tea or coffee, and our newest hexagonal sugar cubes.

750g

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.

1kg and 500g

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.

650g and 1kg

WE HAVE BEEN PRODUCING OFFICIALLY CERTIFIED, ORGANIC SUGAR CANE FOR OVER 20 YEARS.

CANDY SUGAR

Created with care and the greatest respect for tradition.

Cassonade blonde sugar

Candy sugar

Cassonade brown sugar

Candy syrup

Delicious taste of the past.

Enjoy the delicious taste of the past to the fullest. This Cassonade blonde 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.

1kg

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…

500g

Delicious taste of the past.

Enjoy the delicious taste of the past to the fullest. This Cassonade 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.

1kg

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

Find out more

Did you know that Candico’s new packaging of Cassonade brown sugar (1kg), Cassonade blonde sugar (1kg), and Candy sugar (500g) are now made of more sustainable materials?

We have replaced the old packaging with paper and carton. Since 2020, the paper used for our packaging has been 100% FSC certified. We will also gradually reduce plastic use. You can never devote too much care and attention to the environment.

FLEMISH BEEF STEW COOKED IN BEER

CHICKEN LIVER SKEWERS

THAI SALAD WITH BEEF

FRIED CHICKEN WINGS

FLEMISH BEEF STEW COOKED IN BEER

PREPARATION

20 min

COOKING

1 hour 30 min

SERVES

4

INGREDIENTS

1.5 kg of stew meat

50 g of Cassonade brown sugar

7.5 dl of beer

20 g of mustard

1 clove

1 bay leaf

METHOD

Sauté meat and season with a spice mix for stews.

Slice onions into rings, sauté, sprinkle with sugar and allow to caramelise.

Add meat and moisten with beer. Add mustard, clove and bay leaf.

Cook until tender and season to taste. Thicken with a little flour or a roux if you wish.

CHICKEN LIVER SKEWERS

PREPARATION

20 min

COOKING

25 min

SERVES

4

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 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 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

PREPARATION

15 MIN + 2HRS

COOKING

10 min

SERVES

2

INGREDIENTS

1 top quality beef steak of about 200 gram

1 clove of garlic

1 red Thai chilli pepper

1 table spoon of Cane sugar

1 table spoon of soy sauce

1 table spoon of 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 meat: finely slice garlic and chilli pepper. Mix with one tablespoon of cane sugar, one tablespoon of oil, one tablespoon of light soy sauce, a pinch of salt and juice of half a lemon. Slice up steak very thinly (carpaccio-style) and leave to marinade for at least 30 minutes. One or two hours is ideal.

Peel cucumber, cut it in half across and then cut into fine slices. Peel 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

PREPARATION

15 MIN + 30 MIN

COOKING

10 min

SERVES

6-8

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 soy sauce, sherry, pepper and sugar and marinade 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 the chopped shallots that you have sautéd in butter.

'SPECULOOS' COOKIES

Nectarine jam

MOJITO

NECTARINE JAM

CRÈME BRÛLÉE WITH 'SPECULOOS'

'SPECULOOS' COOKIES

PREPARATION

30 MIN

COOKING

10-30 min

SERVES

MAKES 48 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 Cassonade brown sugar

75 g of almonds flakes

METHOD

Mix and sieve flour with baking powder, mixed spice and salt.

Add 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 dough and cut out cookies.

Place cookies on a buttered baking tray scattered with almond flakes.

Bake in a warm oven (160 °C) until cooked through and browned.

NECTARINE JAM

PREPARATION

30 MIN + 1 HOUR

COOKING

45 MIN

SERVES

4

INGREDIENTS

1 kg of nectarines

500 g of Jam sugar Extra Fruit 2+1 (Tiense Suiker)

1 lemon

METHOD

Wash nectarines, cut them into pieces and remove the stones.

Mix nectarines with sugar and juice of 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

PREPARATION

20 min

COOKING

NO COOKING TIME

SERVES

1

INGREDIENTS

60 ml of Havana Club Rum

1 to 2 lemons

3 sprigs of mint

1 to 2 teaspoons of Cane sugar

5 ice cubes

Ice-cold soda water

METHOD

Pour rum into a medium tall tumbler.

Wash lemon, cut it in half and cut one half into 4 segments.

Add 3 lemon segments to rum in the glass.

Add leaves from 2 mint sprigs to rum in the glass.

Add sugar.

Squeeze lemon and mint in the glass with a pestle or stir vigorously with a spoon.

Add ice cubes and top up with soda water.

Decorate the edge of the glass with fourth lemon segment.

Stick third sprig of mint into the glass to decorate.

CRÈME BRÛLÉE WITH 'SPECULOOS'

PREPARATION

15 min

COOKING

30 min

SERVES

4

INGREDIENTS

4 tablespoons of Cassonade blonde sugar

30 g of Fine 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 egg yolks with Fine sugar to a pale frothy mixture.

Melt crumbled ‘speculoos’ in half of the milk on a low heat until completely melted. Add rest of 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 Cassonade blonde 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.