Yes make some yourself and see what aromas , flavours and appreciation for the store bought candi sugars come from it! I don't go over 2 pounds for a 6 gallon batch. I love the BCS in my Belgian quad trappist, the flavours are awesome especially after ageing the brew 6 months or more. The candi sugar is what defines the flavour of a true belgian dark - along with a great trappist belgian yeast. I made my own bcs from a recipe online, it takes quite a while to cook it. The same as making hard candy . You will need a candy makers thermometer, a pot, about an hour of cook time. I used demorera sugar and some natural unbleached sugar we had. It came out great, turned into a granular rock candy which you can measure by weight and then dissolve in some boiling water before adding to the brew half way through the boil or later. check out my recipe on the cloud http://beersmithrecipes.com/viewrecipe/734524/mr-fermenter-head-trappist-ale2. For home made bcs just go with the one colour you end up with instead of trying to make 2 different colours as in the recipe. If you document the bcs cook time and recipe then you can duplicate it or adjust accordingly for future batches . I believe I also added the homemade bcs to my barrel aged chocolate-coffee porter in the secondary. Excellent flavours resulted.