Hi, Maggie. The good news is that you're not so high up that the adjustments you need to make are extreme. When you are boiling the sugar, it will look more done than it actually is for a while (i.e., the bubbles will get big at a lower temperature and make that distinctive snapping noise you look for when boiling fudge). I'd let the thermometer still be your guide; once the water cooks off, sugar is going to still cook in the same temperature range. Just wait for the temp to get past 245°F and carry on! Susan

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