[Syrupmakers] cooked to long?

[mb58]

Yesterday I cooked the last batch of syrup for this year. I have been bringing the juice to 227 degrees and taking it if immediately. I decided to hold yesterday's batch a few minutes at 227. I took it off after about 3 minutes at 227 degrees. I noticed that it is so thick in the jar that it will hardly pour, whereas the other cookings pour relatively easy. It taste excellent, thank goodness. An oldtimer told me today that it would turn to sugar very rapidly in the jar because of the longer cooking time. What is the opinion of this board? 
Monty Bradley
Winnsboro, LA.
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