How does temperature affect sugar syrup cooking?

Different temperatures indeed create different candy textures when cooking sugar syrup. The temperature to which sugar syrup is heated determines its final state, which affects the texture and consistency of the candy produced. For example, if a syrup is cooked to a lower temperature, it may result in a soft taffy-like texture, whereas cooking it to a higher temperature will produce a firmer, crunchier candy, like hard candies or toffees. Each temperature range corresponds to specific stages of sugar syrup, such as thread stage, soft ball stage, hard ball stage, and so forth, each with its distinct properties.

The other options address potential aspects of cooking sugar syrup but do not encompass the primary effect temperature has on texture: higher temperatures might reduce cooking time compared to lower temperatures, but it is the specific temperature that ultimately dictates the candy's texture. Similarly, while lower cooking temperatures might influence perceived sweetness, they do not necessarily enhance it; sweetness perception is more closely linked to the concentration of sugar. Finally, the statement that temperature has no impact on syrup cooking contradicts the fundamental principles of candy making, as temperature is critical in determining the outcome of the syrup.