she loves the flavor, but they're chewier than she would prefer. She's planning on using part of it (it made a lot) to put on some brownies.
To get it to stand up firmer, do I need to leave it boiling for a little longer, at a little hotter temperature? It seemed like between 240-245 degrees it was getting significantly thicker, somehow.... if I was to leave it on til about 250, how would that affect the results?