Lemme preface this by I’ve never made candy before.
This recipe reads like once it hits 235F, keep cooking on low and it’ll dry out. I did the 235 but that’s not happening for me. I’m just getting syrupy goo after several hours. No crystallization at all.
Is this recipe correct?
I’ve never made anything like this but maybe try seeing if anyone has any videos where they make the same sort of dish? A video or looking at more recipes might help clue you in on what’s wrong