Eric

other than trial and error…

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Try the “brute force” method: add a spoonful of fresh sugar to the mixture when reaching 300°F and see…
Please let me know how it went, pardon me for my english (*undesired*, *unexpectedly*) and greetings from Italy.
Roberto

Hello Jessie,
It looks like you got into the recrystallization phenomenon, that is usually an undesidered (and avoided) effect in hard candy making, but that can unespectedly bring some curious results like the one you got.
As you probably know, the mix of sugars used for hard candy making should always include, together with saccharose (the…[Read more]

I honestly don’t have enough experience with candy making to answer you question. Have you tried going to a local candy shop and asking? I bet they’d be happy to help!