You need a candy thermometer. This is non-negotiable. You’re aiming for exactly 235°F to 240°F (113-115°C). At that temperature, the syrup has the perfect consistency—thick enough to coat a spoon but not so thick it becomes candy. Go one degree hotter, and you’ll have cane taffy. Go two degrees, and you’ll break a tooth.
When it hits that zone, pull it off the heat immediately. Let it cool for five minutes. Pour it through a fine-mesh strainer or cheesecloth into a clean jar. Congratulations. You just made history—and the most expensive syrup per ounce you’ve ever produced, considering fuel costs and your lost afternoon. But taste it. That deep, grassy sweetness with a hint of smoke? That’s your reward.
