Hi, Laura! At 3,800 feet, you're actually well over the line for being considered high altitude, and we have a hunch that this is a significant part of the issues you're running into. While you're not quite at the 5,000 feet that the Colorado State University Extension Office uses as the example in their handy guide to high-altitude candy making, it's definitely a good place to start, adjusting as needed for your slightly lower elevation. For more detailed information about how to adjust your baking to your specific altitude, you can try our High-Altitude Baking Guide, as well as New Mexico State University's amazingly in-depth explanation of the science of high altitude cooking and baking. Good luck, and happy baking! 

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