I've written before about making beers with homemade syrup and my processes to make it. I am happy with them. I made a dubbel that was straight pilsner malt and homemade amber-ish syrup. It produced a delicious caramel flavor. I've also made my winter beer, a dark saison, using a darker syrup. It is delicious and fairly close to D2 but still missing the dark chocolate flavor.
I think it's interesting and worthwhile to create beers using various darkness of caramel/candy syrups. It gives you an opportunity to create a beer that is different from everybody else. What kind of interesting mild could be created using light to dark syrups? Can a light candy syrup add better flavor than honey? So on and so on.
However, I'd like to give the repeated heating and cooling process a try. Let's see what I can do.