I have some three year old Belgian candi syrup laying about, never been opened. It's been stored at a constant 55 to 65 degrees. Purchased from William's Brewing, packaged by darkcandi.com. It might be another four months before I get time for Belgians in my brew schedule.
So is this stuff still OK for brewing, or has it possibly oxidized (like malt extract would have) beyond optimal results? Darkening is OK; off flavors are not!
Or should I just pull out the waffle maker and have some great breakfasts instead?