Candy with large hard crystals

[SlopYourDripper]

I made a 1+ lb batch of maple candy yesterday with fresh syrup. The first try got either over cooked (244°) or stirred too soon (around 200°). When it set up in the glass pan (I don't have molds so was using a glass loaf pan, expecting a fudge-like finished product) it was almost too hard to cut and close to hard candy. So I searched this forum for advice and found I could melt it and retry the batch. I put it back on the stove in the same heavy-bottomed SS pan (without washing it) used to cook the original batch, stirring in about 1/2 cup of fresh syrup to help liquefy it, cooked it to 242° this time and waited 'til it cooled to 160° before stirring. When poured into the same glass pan, it set up with a much nicer consistency (firm but soft enough to cut easily and remove from the pan a piece at a time) but it now has large, hard, crunchy crystals throughout. What did I do wrong? Can it be saved by re-processing a third time? Or should I just dump it into my next sap boil?
Thanks in advance for any advice you offer!
-Jeff

[maple flats]

Re constitute it with clean water or some sap, get it thinned enough to start boiling at 230 or less, then stir well to be sure all the sugar crystals are back in suspension and then try 242 again. If the barometer is the same as it was for your last batch, you should be good. Then let it cool to 180 and stir. Pour immediately. If it gets too thick, just put it in the microwave to soften again, stir quickly and finish pouring. Make sure it is in a microwave safe container.

[COMSTOCK MAPLES]

The Candy that we've been making was doing same at 242 so last few times I stop boil at 238 and has been perfect for us. Good Luck

[maple flats]

Those changes are generally related to the barometer reading at your location.

[SlopYourDripper]

Re constitute it with clean water or some sap, get it thinned enough to start boiling at 230 or less, then stir well to be sure all the sugar crystals are back in suspension and then try 242 again. If the barometer is the same as it was for your last batch, you should be good. Then let it cool to 180 and stir. Pour immediately. If it gets too thick, just put it in the microwave to soften again, stir quickly and finish pouring. Make sure it is in a microwave safe container.

Dave: Thanks so much for the info! I finally got around to reconstituting per your instructions - perfect! It came out so good, I immediately made a second batch with the same parameters and it was even better (*better than perfect? is that even possible?*). Anyhoo, thanks again for sharing your experience and knowledge.
Jeff