One of these posts somewhere suggests cooking your syrup to 2 degrees less than the standard temp for candy. (I think the standard is 242 degrees.) By doing so it will produce a softer candy.

Is this true or do the pros add something to it like cream?

My wife loves the soft, melts in your mouth candy and not the harder crytalized versions I make.

I need to please my wife with my sugaring. It helps with the justufication.