Taffy Cones

[TheMapleMoose]

We had a few customers come to the sugar house this spring bragging about cones filled with taffy that they buy in quebec. One of them even came back the next weekend with a box of them that she had bought. Here is a link to what I'm talking about: lang=enhttp://www.siroperable.com/index.php?sirop_canadien=produit&id=114&lang=en
Determined to conquer these amazing treats we started experimenting. We tried filling them with warm taffy and topping with cream and by the next morning the taffy had turned to candy in the bottom of the cone. We left some on the counter and put some in the refrigerator and the taffy in both turned to candy. When we make taffy to sell packaged we keep it frozen as it is the only way to keep it from turning to candy. Somehow, however, our friends to the north have bested us and we cant seem to figure out how to make these cones. We left the bought cones on the counter for a day or so and the taffy never turned to candy. My father swears they are putting something into the taffy to keep it from turning to candy, but according to the ingredients on the website, they are not.
Does anybody have any experience making these little guys? We could use a little friendly direction.

I should add that when we make our taffy, it is heated to the same temp as our cream or roughly 242F

[maplwrks]

You are over cooking your syrup for taffy. You should cook the syrup to 232-235 at the highest. We cook our candy to 242, no wonder you having troubles! Dial it back a little and your problems should go away!!!

[TheMapleMoose]

Whoops, my mistake. Its our candy that goes to 242, we also cook taffy and cream to 234. But over cooking it could still be the case. Perhaps its not what we consider taffy in the bottom of the cone. It could be syrup with 70ish brix, enough to thicken it up but not so high that it wants to sugar up right away.
I guess the real question I have is how hot to cook the taffy in the bottom of the cone. Is it 234 or cooler? Has anyone made these?