LogFAQs > #961171134

it seems to direct you to put it in the mixer while it's still hot, which isn't ideal. The act of pouring it is going to cause some crystallization to happen before the stirring starts, and at that temperature, it's more likely to form the larger sugar crystals that give it that grainy texture. Ideally, you want it to cool to around 110-120F before you start stirring

Yeah that's exactly what I did. I'll try to let it rest up a bit next time. It's not like sandy- grainy or gritty or anything. Just not as smooth as I'd hoped for. Certainly not a baking disaster, just not up to the standard I was shooting for

I'm not opposed to a candy thermometer I just haven't gotten around to picking one up. I'm sorta hoping my wife will put one in my stocking...