Boiling or Cooking Syrup.
This is the most important operation. If you do it wrong nothing done afterwards can correct it.
Boiling is to take out the water from your syrup.
The proportions of ingredients will affect the amount of boiling required.
The higher the altitude at which the boiling is done the lower is the degree required to boil it, and the degree will vary to which the candy must be cooked to have it harden in cold water.
You must cook your syrup higher in summer than in winter to attain the same keeping qualities.
Sometimes it is advisable, especially in warm weather, to cook your syrup high and then add molasses, which will set it back. Then boil to your test.
Cooking your candy high may prevent you having time before it hardens to get it well spread over the corn. At the same time you must carry the various operations through as fast as possible so you may be able to use high cooked candy.
Any time you let a batch cook too high you can set it back by adding a little syrup or water.
The degree of cooking alone does not regulate the keeping. The proportion of the materials also has to do with the keeping qualities.