And what temp is your rolling boil at when your getting u to Brix?
I see 217-226F is recommended in quite a few different SOPs. but some go as high as 240-250F. The range is so wide it basically covers everything from “thread” to “hardball” in terms of sugar cooking. I had a buddy tell me that keeping the temp in the 220s produced a more gummy bear product and the 230s made more of a gum drop