What to do with sub-awesome syrup? (invert sugar?)

[Groves]

I had some really great syrup from last year. (bottled and sold/given away)

I had some just really so-so syrup from last year as well.

I thought I was just going to make maple nuts for the family with it....but I think it's high in inverted sugar.

My maple nuts are not sugaring up like i'm used to, it's a sticky mess.

Maybe there are better uses for this syrup? It's just the family supply, not looking to make product for others.

[lew]

If it is higher invert than you're used to working with, try raising your boiling point a couple of degrees.

[Groves]

It should still sugar, then?

[Super Sapper]

It will sugar at 270 even, I go to 240 to 245 doesn't seem to make a difference. I have noticed with almonds and deluxe mixed nuts that I have to use less syrup to get a good dry sugar coating. I normally use 6 ounces to a pound but will go down to 4 or 5 for those nuts. Putting them in the oven at 200 for a while will also help dry them out.

[lew]

yes. Knowing how high the invert is would help to know how much higher a temperature you would need. But, if you don't know, try a batch a few degrees higher and see what you get.