The root cause of caramel crystallization lies in the nature of sugar itself. When sugar is heated, it melts and begins to ...

3. For the caramel liquid, make a direct caramel with 250g sugar. Add the warm apple juice then boil until dissolved. Add the remaining sugar and vanilla pod and boil until dissolved. Split the ...

Cook for 12–15 minutes, until liquid begins to colour; the desired colour is a lovely mix of gold and caramel, not dark brown. If needed, carefully swirl the saucepan to mix the caramel.