coconut syrup

I live in Hawaii and make candied coconut, ginger and dried fruit at the Farmers Markets here. When I make the candied coconut or ginger I have a lot of syrup left over which has reached the 'thread' stage and is a wonderful golden color. I do not know what the proportion of water to sugar is at this temperature (230 F). It tastes wonderful! I would like to market it, but when I let it cool, it's a very thick syrup and it inevitably crystalizes which to me means that there is not enough water in it for it to be a good pancake syrup. I'm thinking I should delute it back down with water, but how much? I would need to be able to judge the right amount of delution by the lowering of the temperature of the boiling syrup since I don't have a brix meter. And about that crystalization, people who buy from me are a little leary of corn syrup, so I don't want to use it to keep the crystalization at bay (it is also really expensive here). Can I use just cream of tartar? Again, how much say for two gallons of syrup. (Also, I can't make any hard candy from the syrup cause all the yummy things that make it taste so good start to burn at about 240 F.) I would be really grateful for any help --I have been experimenting but I had to throw this syrup in the bushes too often, seems such a shame. Aloha, Joan

Thank you all for the information. It is wonderful on cakes and on ice cream just as it is, yum. I do make marshmallows, but darn, cause they are so fluffy, we can't sell enough to use up all the syrup and the heat here makes them hard to present well, they tend want to squish down at little. Still delish, though. I'll look into turkish candy, I haven't eaten any ever, so this should be fun. I am still gung hoe on the syrup idea so 'Trimoline' is the magic word and wikipedia and google lead me from there to how to make it and help with the syrup idea.  One further question: if, at thread stage the syrup is about 80% solids, at what temperature would the syrup be 50% solids? Hmmm. Just thought about this..... I'll make a simple syrup and see at what temperature it boils at. Wish I could send you all a few marshmallows. Thanks so much again! --- Joan

Ah, marshmallows. We are on the wet side of the Big Island and sell at the Maku'u, Hilo and Waimea markets. I only make marshmallows for Waimea -they do turn to mush with too much humidity at the other markets. It sound like you have left the Islands. Sad, but now you can make all kinds of candies you couldn't living in the rain. Alton Brown has a good base recipe for marshmallows, find it on the net. If you need a recipe for coconut candy, let me know. So easy. Haven't really gotten into turkish delight yet. Any suggestions for using up the dang syrup always appreciated! Aloha. Joan