Do you have any additional thoughts or comments on the sugar syrup temperature? I live at 4500 ft elevation and changes for altitude seem more in the line with candy making than standard baking. I'm wondering how strict the temperature range is for a successful Italian Buttercream? I get it that the syrup needs to be hot enough to cook the meringue but not so high it caramelizes. What else should I be aware of as it cooks?

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