Andy,
What was your recipe for the sugar shine? How many pounds of sugar? How any gallons of water?
Did you take an original gravity reading of the mash?
“I was measuring the temp at the top of my fractionating column, but no matter how hard I tried I could not get the temp to stabilize below 212F.”
Andy I would not worry about temperature as much as flow- I would suggest cranking the heat until you start producing- then dialing back the heat until you have between 5-9 drips a second. I like to keep it so I can see each drip, not quite a stream of shine.
Go by flow no temp and you will be fine.