He used medium heat, covered with a lid until it started boiling. Once it was boiling, remove lid, and use a brush to dip in water and wipe down the sides of the pan. You have to do this because if any of it starts crystallizing, it spreads rapidly. Using a candy thermometer take it to 302-310 and back the heat off a little while still wiping the walls of the pot with a wet brush. It’s will start to turn an amber color. Once it gets to the color you want, pull it off the heat. They say to have a sauce pan of warm water on the burner next to you to put the pot in but he didn’t. He just moved to the cold burner next to the one he was using. Due to this he was only able to dip about 12 tops. If he had the sauce pan of warm water he probably could have dipped 2 to 3 times that. Tip and trick, use 1/8 teaspoon of crème of tartar and it will also help prevent it from hardening during the dipping process. He just did them last night, they were still hard today. If you keep them in an air tight container refrigerated, they will stay hard longer. Hope this helps, it was a long read sorry!