A sugar solution cooked at a higher temperature will be:

Cooking a sugar solution at a higher temperature leads to the formation of a stronger sugar structure, typically due to the increased caramelization and other changes that occur with heating. As the temperature rises, the sugar molecules undergo transformations that enhance the syrup's viscosity and stability, resulting in a more robust end product. This stronger structure is essential in candy making, as it creates confections that have firmer textures and better hold their shape.

Furthermore, higher cooking temperatures contribute to the syrup's resistance to moisture. When the sugar is heated more, it creates a less hygroscopic environment; this means it will absorb moisture from the air less readily, which helps in maintaining the texture and integrity of the candy. Despite the changes that may lead to a slightly yellowish color due to increased caramelization, the benefits of moisture resistance and structural strength outweigh these color changes for many applications in confectionery.

Overall, cooking sugar to higher temperatures is a fundamental technique in confection making to enhance product qualities, making it crucial to understand its effects on both structure and moisture resistance.