I had some luck after experiencing a bit of a problem with the corners and the bottom of the pan getting too hot and melting the sugar after about the first two hours. I started transferring the sugar to another cooled 13x9 pan and putting it back in the oven for the next 30 minutes. Just by pouring the sugar into the "new" pan helped with the mixing of the sugar. My oven runs cool so I was surprised that the pan was getting too warm but I now know I have a hot spot. Hope this helps someone else and I can't wait to try the sugar in a recipe now that I have a nice batch.

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