Candy and cream do's and Dont's

[blissville maples]

I'm sure there is a thread somewhere that answers this but to get some precise info I figured this would be best. There's alot to making good candy and cream and I can only do it occasionally! Seems as though every batch is different, I started keeping track of various temps and things that happen during the process to try to pinpoint the dos and don't, however this is going to use alot more syrup than I want to use if I keep trial and error.

I heat candy to 235.5 cool to 165, stir gently until thickens then pour- comes out grainy. I'm wondering if I stirred this batch too long and should have poured sooner???
Otherwise the weather was low pressure and maybe it was syrup was too hot(even though 235.5 should be good based on boiling water).

Will speed of stirring, stirring too long turn an otherwise nice candy grainy?

Now to cream.....other than a lower temperature I would assume all the above apply. I've made 3 batches this year and I didn't keep track of the temperature but the first batch came out superb just like peanut butter the other batches have been somewhat grainy. I think the first batch was 234-235 and the second was slightly cooler maybe 233, again I wasn't writing the temperature down as I am now, cooled to approximately 100-120, first batch that came out good may have been to 60 degrees, but all the rest are slightly grainy not horribly but not peanut butter like, like it ideally should be.
Again heating cooling rate of stirring all effect this I'm sure my next batch I plan to try 232-233 for target temp.
Ive read the cooler you cool the cream the creamier it is but I cannot say for sure


some good pointers that work time and time again and produce consistent results would be great, not sure how much sugar everyone can consume around here, the scrap pile is getting big!!
Thanks