Maybe try 68 degrees next time, it shouldn't be too warm for off flavours and speed up the fermentation a bit.
You could add more candy syrup but that will make the fermentation take longer again. And you run the risk of infection.
I recommend getting another fermenter and doing another batch
My gluten free home brewing blog.
Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA
All gluten free.