>  Much higher than the 218º F. Personally, I’d not
> worry about  it.
However when making candy, the sugar water solution is stirred continually
when being boiled to prevent caramelisation.

If the solution has coloured it has over heated ( the bottom of the pan) and
the temp measured is not indicative of the damage done.

I learned that caramelised candy was harmful to bees.

Ruary

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