What is the maximum temperature to use when cooking with flavor oils?
There is a huge difference in using oil in a pan to cook something and mixing it into a sugar solution for candy-making. I have been using that brand of oils (and others) for decades when making candy and, depending on the end-product (i.e., soft caramel at 246F and a hard-crack candy like toffee at 300F) have never encountered a "smoke-point" problem.

Hope this helps!