Tried you recipe but dk why my caramel just got harden even before I could fill it in the chocolate mould. Could you please help me finding what mistake did I made?
@@ApoorvaAgarwal1404 if you want to prevent crystalization try to not stir or touch the sugar while its boiling but it really doesn't matter in my opinion if you touch it or not cause it'll melt anyway if it crystalizes, as long as you heat it for long enough (without burning it of course)
@@shaziyasrecipes Hi, thank you so much for getting back to me, ive just started playing around with silicon mould and was hoping i didnt also have to fork out loads more money. So thank you for the video you make it look very easy though! Take care.x