I'm basically trying to replicate Riesens. Made soft dark caramel taken to a temp of 245 degrees F. But when I dip it in the squares (1/2" by 1/2") into melted chocolate and put them on a rack, they basically melt through the rack over the course of 15 mins into a blob. Tried putting them just on parchment and it's even worse - they basically just flatten. Any suggestions on how to keep them square while the chocolate is hardening? If I take the caramel to something more than 245 degrees F but not as high as the hard crack stage, will it be harder when it cools? Thanks!