Old Belgian D and D2 syrup: Ales or waffles?

Ingredients
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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?

thanks!

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I’ve used candi syrup nearly that old without problems.  I think you’d be OK to brew with it.

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I really wanted some waffles this weekend, so I waited all week for just one shout-out for breakfast… oh well.

Thanks Denny, I’ll give it a try. I’ll just make sure that the LHBS is open the day I brew, so that I have a backup plan in case the syrup tastes off at all. I bet you’re right though. Something tells me that the sugars in a refined syrup will not oxidize as badly as the various molecules in malt extract do.