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I agree the hydrometer is the way to go. However for those who have such a small operation that they only make a pint or two and will be consumed the next day on their pancakes. A method an old farmer tought me that works is to dip a ladle or spoon into the syrup or almost syrup. If the drips are single it's too thin, If you get three drips across almost joining it's ready. For all those with hydrometers and thermometers try it out and that method will be **** near right on.
I've tried about every way and settled on the hydrometer... however... I would say there is significant batch to batch differences in how they come off the ladle... and how they filter. Sometimes a batch seems crazy thick, and I have trouble filtering... next batch much thinner and filters fine. All with the same hydrometer (2 actually to double check).... can't really explain it. the final product always seems the same... so maybe alot of nitre thickens up the syrup before you filter????
sometimes get a buddy to check with a refractometer and I'm usually about bang on.
If you want a really easy way to check Brix in your syrup get a digital refractometer :)