Which of the following is an incorrect guideline when producing syrups for sugar work?

In the context of producing syrups for sugar work, it is essential to maintain the correct temperature and consistency in the mixture after the sugar has dissolved. When sugar is dissolved in water and heated, reaching a boil is crucial for achieving the correct concentration for sugar work. The guideline about lowering the heat and stirring rapidly after sugar dissolves can lead to problems such as crystallization or uneven cooking of the syrup.

Once the sugar has fully dissolved, it's important to allow the syrup to boil without stirring. Stirring can reintroduce air bubbles and increase the likelihood of sugar crystals forming, disrupting the syrup's silky texture and preventing the desired clarity. Instead, continuing at a higher heat without stirring until the syrup reaches the desired temperature is recommended. This ensures an even concentration that is ideal for pouring or molding.

Hence, the guideline concerning the rapid stirring and lowering the heat post-dissolution is inaccurate. Proper management of temperature and stirring is key to successful sugar work.