I'm doubtful about the line "The temperature won't change once it begins to boil." If true, this would be unlike every other sugar containing syrup, where the boiling temperature increases as the sugar concentration increases. I read through the comments, and though the first couple in 2018 were about temperature, there haven't been many since.

Could I suggest that you have someone review this part of the article for accuracy? There are a number of other sources online that seem to be having good luck going by temperature. I'm making my first batch right now, and I'll going by volume and consistency for this one, but I'm also planning to record the finish temperature for repeatability.

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