I've had some success with making bee candy these last 2 winters, but I always heat to 240 to 242 degrees before cooling to about 195 degrees and adding a little ProHealth & Vinegar. The vinegar acts as a catalyst... smaller grains of sugar and helps with the conversion from glucose to sucrose & fructose - both which makes it easier for bees to digest in colder months.
Here's my recipe for 5 lbs sugar, which makes 5 medium size paper plates.
Bee Candy Recipe
Emergency Feeding late winter / early spring
5 lb sugar Caution: Hot Syrup
2 1/2 cups water Handle with Care!
1/2 teaspoon ProHealth
1/2 teaspoon Vinegar
Bring Water to boil on medium high heat
Add sugar & stir, add more sugar & stir (don't cover)
Continue stirring, and bring to soft ball stage ~242 degrees
Remove from heat, cool to about 195 degrees, stirring occasionally
Add ProHealth & Vinegar, stir vigorously and quickly pour into molds
Should be fudge hard at room temperature when completely cooled.
Place on top bars, and add empty honey super if required?
Or you can use mountain camp method of dry sugar on newspaper... wet newspaper on the bars (or they'll chew holes and dry sugar will run out bottom of hive), spread dry sugar on newspaper and mist with water to make crust. Place empty super on top or reverse your inner cover with space down and close up.