Hi, thank you for responding. I prefer the flavor of the maillard caramels, but can’t get away from the crystallization. My thermometer tests accurately with the boiling water test, and I’m about 1100 ft above sea level, so I adjust my cooked temperature about 2 degrees. The firmness is great. They cut easily, and hold their shape well. I would love to be able to throw everything in a pot, and cook it, and be able to use brown sugar. I really like the flavor, but I will do what it takes to make it work. I really appreciate your insight.