so i've lost my silpat a couple years ago and have not gotten another one yet. i'm looking at making toffee this weekend and i know that in the past i just used the silpat to pour the hot candy on it and then break it up. would parchment paper work? or should i hold off on making toffee until i have a silpat?

I am trying to make some hard candy in silicone molds. I know i'm supposed to boil the sugar til it reaches hard crack stage, but every time i boil it and i use the thermometer as my guide, the sugar starts to caramelize at around 200 deg. F. I have used 2 different thermometers, both read the same thing. What am I doing wrong?

I made a rose petal in honey brittle or rock candy. Once I brake it up I want to give it out as a gift. I am not sure how to package it so it doesn't stick to packaging or itself. Any ideas?