Belgian Candi Syrup?

Curious as to the best way to add Belgian Candi Syrup as an ingredient in Beersmith and get proper gravity and SRM results.  The stuff that seems to be relatively available is called "Dark Belgian Candi Syrup" from the "Dark Candi Inc," (guess they don't make many products)... this comes in 16 ounce bottles, and the label indicates 80 SRM, 1.031 PPPG, and 1/4 cup = 1.010 per gallon.

Suggestions?

I would go with something like this:
---------------------------------------
Name: Dark Belgian Candi Syrup
Type: Extract
Origin:
Supplier: Dark Candi Inc

Yield: 67.39 %
Potential: 1.031
Color: 80.0 SRM
Max in Batch: 15.00 %
Moisture: - %
Protein: - %
Coarse Fine Difference: - %
Diastatic Power: - %
------------------------------------------------------

The 1.031 potential is roughly correct.  Most extracts run around 1.036.  You could also back out the actual potential by weighing 1/4 cup of the stuff and then make a minibatch recipe of 1 gallon and play with the potential for the single ingredient (1/4 cup weight) of the syrup in a 1 gal batch.

Cheers!
Brad