I have a question about the recipe "Salted Maple Honeycomb Candy" from Merrill Stubbs. I tried making this the other night. But the outcome had a burnt taste and it seemed as though the color of the liquid was at the amber stage long before it got to/near 300 degrees. So my questions are.. should i trust the candy thermometer over the sight and smell? What else could have possibly gone wrong? Do I heat the mixture with the heating element or do I heat the element to medium high heat and then put the pot and the dissolved sugar and syrup on? Also do I put all the baking soda in the mix?