Liquids evaporate more rapidly at high altitudes, so candies and syrups should be cooked for a shorter amount of time. Syrup will become too concentrated, and candy too hard, by the time prescribed sea level temperatures are reached.
To prevent excessive evaporation of liquid, decrease the final cooking temperature by 1°F. for each 500 feet in elevation (or 2°F. for each 1000 feet) above sea level. The cold water test is the surest way to determine the correct amount of cooking for candies. (See "Candy-Cooking Stages")
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