So I was reading the couple of pages about making candy in Harold McGee’s On Food and Cooking and learned something. The temperature of boiling syrup is determined by the concentration of sugar in the water. Meaning, you have to boil off more water and therefore make the syrup more concentrated in order to reach 300 degrees. Which means, if I start with less water in the pan in the first place, it takes less time to make a batch of lollipops than it’s been taking me so far. It seems to be true.

The part that hurts my brain is wondering: does this also mean that if I dumped more sugar into already-boiling syrup, the temperature would rise accordingly? That would be strange.