**Candy Thermometers: Candy thermometers can be extremely unreliable. To see if yours is accurate, boil water and test if it is 212°F with your candy thermometer. If it's not, don't worry! Just adjust the temperature in this recipe to fit your thermometer. So if your water boils at 202°F adjust the 240°F needed down to 230°F.
To clean your pots and bowls: For the pot you made the syrup in, boil water in it and then immediately dump the hot water down the drain. All the glued on syrup should come off. For anything else, get the hottest water going in your sink and run the gooped areas directly under the steaming hot water.