Take it to 32-34 degrees above the boiling point of water, which is not the same for everyone. The MES (Maple Expert Solutions) app is one of the best (FREE) tools you can have for boiling syrup, because it uses the barometric pressure and elevation to calculate the boiling point. Second tool is buy a good thermometer I really like the Thermoworks Chef Alarm with a 12" probe well worth the money. after boiling let it cool to 200 or less depending on how you are making it. If you have a machine cooling more will make softer candy. If you are pouring cool less so you can get it all poured. It takes practice either way. We make 300-400 pieces a week for me cooking to the right temperature is the key.


Jared