Hi Steve! It may be just a thing where I made these so many times that I got used to breaking pieces evenly, but what I do is kind of fold one edge back towards the main square of candy. Since it’s hard candy at that point, of course it won’t fold, but instead breaks off in one long strip (usually). Then you can take a long strip and snap off smaller squares from it. Some honey candies turn out softer, or will be more pliable at room temperature, and for those you can take kitchen shears and cut strips, then squares, then move them to the freezer if you want them crunchy. Any uneven broken pieces are perfect for taste-testing purposes. :)