there are so many different opinions. What you can do as my chef suggested, is you start with whatever instructions you are following....go to that temp.
If you find your sugar hard to pull, the sugar got cooked to high.
My team made a mistake and cooked the first batch of ISOMALT to 380!...The chef was wondering why I was having such a hard time pulling it, I thought it was my weak carple tunnel wrists...then he tried it..and when he had a hard time...he asked us what temp did we bring the ISOMALT to..lol
I wasn't there when my team mates cooked it so I just gave him my famous "blank...I DUNNO stare"..lol (someone else told him)
WE cooked the Isomalt to 335....you can order ISOMALT from ALBERTUSTER.
or just use the GRANULATED SUGAR to practice with. JUST make sure you don't let it recrystalize!!! and have the acid solution ready if you need it flexible for pulling.