I just brewed Denny’s batch 400 this afternoon and the recipe calls for D-180 Belgian Candy Sugar. Not sure why didn’t think about this earlier, but I decide to add that and the Turbinado sugar with 10 minutes left in the boil. Did I miss out on some carmelization of these sugars, and the subsequent flavors, i.e. should I have added it at the start of the boil?
Nope.
The only issue is it will affect your alpha acid utilization.
And it won’t effect hop utilization much at all.
To be pedantic (hey, it’s what I do) you can’t caramelize in the kettle. You can’t get it hot enough to do that.