Reduced apple cider past syrup to an almost soft ball stage consistency, will it still mix into cookie dough?

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Hi there, I'm following this cookie recipe and have reduced 4 cups of apple cider down to about 1/3 cup like the recipe asked, but may have had my heat a little too high (it bubbled/foamed a lot at the end) so now my "syrup" is like very soft taffy; it doesn't pour but I can scrape it with a spoon.

Two questions:

  • The recipe asks for the syrup to be mixed in with the sugars and butter. Do you think something of this consistency would incorporate properly, or is it too candied to work? I'll be using an electric mixer for what it's worth.

  • If not, could I salvage it back into a syrup consistency by adding it to more cider and cooking that down? Or should I just start over?

Thank you!

submitted by /u/blindsidesonny
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