If the syrup for pulled sugar is not boiled to a high-enough temperature, the sugar will be too soft to hold its shape.

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When making pulled sugar, the syrup needs to be boiled to a high temperature to ensure that enough water is evaporated. This allows the sugar to harden properly and hold its shape when cooled and pulled. If it's not boiled to a high enough temperature, the sugar mixture will retain too much moisture, resulting in a final product that is too soft to maintain its form.

If the Syrup for Pulled Sugar Is Not Boiled to a High-Enough