Stir in the sugar and Cointreau, and increase the heat to bring the mixture to a rapid boil, or until it reaches 220 degrees F. as
measured on a candy thermometer.
Not exact matches
Heat
on a burner set to medium - low, stirring constantly with a wooden spoon, until a
candy thermometer measures it at 175 degrees.
Increase heat slightly and boil sugar mixture, stirring occasionally, until it turns a deep amber and
measures 293 - 295 (hard crack stage)
on a
candy thermometer.
Stir constantly with a long spoon until the mixture turns an amber color (caramel color will vary based
on amber of maple syrup) or
measures 225 degrees F.
on a
candy thermometer.