How to control the high temperature of sugar syrup?

It usually takes years of experience to tell if sugar is the appropriate temperature just by looking at it.





If you are looking for sugar at the soft-ball stage, you can put your hand into ice water, grab some sugar from the pot and go back into the ice water. This will cool it off enough, and you should be able to roll it up into a little ball that (this is gross) feels exactly like a booger. This technique is called ';pate baume'; in French.





This is the only technique that I know of, besides just buying a $4 candy/fryer thermometer.How to control the high temperature of sugar syrup?
What do you mean? If it has to be a certain temp you'll have to get a candy thermometer.How to control the high temperature of sugar syrup?
I'm going to go out on a limb here and say by controlling the temperature of your cooker.