Yeah, think of candy, you heat a bit and it makes caramel, fudge and the like, heat it more you get nougat, heat it still more you get butterscotch, and still more to get you to "toffee" & "lollipop", anymore than that it will char, possibly sticking to the pan in ways that make you go out shopping for SWMBO's.
Now the problem is getting that 300ºF sugar mixture out of the pan, fairly easy for candy as any remainder cracks off. But you want all of it in a nice liquid form, so you add water back into the mixture VERY SLOWLY as 300º is way above boiling, so you have to go slow at first adding a little water at a time (or it CAN explode if you just dump the water in) until you have a pourable syrup. The high heat and long cooking time remove all the moisture from the sugar (or honey) mixture. Unless you just want to make a bunch of honey candies, nothing wrong with that either... ;D
Now the problem is getting that 300ºF sugar mixture out of the pan, fairly easy for candy as any remainder cracks off. But you want all of it in a nice liquid form, so you add water back into the mixture VERY SLOWLY as 300º is way above boiling, so you have to go slow at first adding a little water at a time (or it CAN explode if you just dump the water in) until you have a pourable syrup. The high heat and long cooking time remove all the moisture from the sugar (or honey) mixture. Unless you just want to make a bunch of honey candies, nothing wrong with that either... ;D
