I found that when I boiled it almost long enough, the syrup stayed more soft & chewy & roll-able (like in the top, left picture), then I cooked it longer and it got really hard as soon as it hit the snow (it was like hard candy & it hardened too fast to roll- like in the bottom picture). So, temperature really does matter for this one! :)
Either way, it's fun though. You can find great step by step instructions at the link above (it sends you to the Canadian Living website).