Since water boils at lower temperature at higher elevation, candy making at altitude requires us to heat candy syrups to higher temps to get the right consistency (soft ball, hard crack, etc). Carol's recipe didn't mention temperature, but time. Any comments on what exactly to look for in the sugar syrup before taking it off the stove? Maybe just give it a couple extra minutes boiling? This recipe looks fantastic and I can't wait to make it, altitude or not! The mixture will start to boil at the edge of the pan. As the moisture boils out there will be an even boil across the entire pan. Carol says, when the bubbles are about the size of quarters the syrup is ready. Hope this helps. Frank @ KAF.

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