Put it back on the stove and warm to 88 — 90 on candy thermometer. (drizzledwithflavor.com)
Bring cinnamon, cider, and sugar to a boil in a medium saucepan fitted with candy thermometer over high heat, swirling pan to dissolve sugar. (bonappetit.com)
Continue to gently boil and do not stir until candy thermometer reaches 300 °F «hard crack». (fishernuts.com)