My Belgian Candi Sugar Tutorial - Critique and Criticism Welcomed

First off, this is a regular youtube link, non commercial, no ads, etc, so I have zero financial incentive in posting it.</end disclaimer>

This weekend I finished my first video tutorial on how to make Belgian Candi (Invert) Sugar, thought I'd post it here for those who might be interested (good for saving cash on what's usually the most expensive ingredient when brewing those nice high strength Belgian ales).

The video is juddery at the beginning due to time stretching in imovie being a total pos, and yes, I know it's tartar not tartare, what can I say, after recording the audio so many times my quality control started to slip.

Comments? Criticisms? Suggestions for future tutorials?

[ame="http://www.youtube.com/user/HomeBrewHints?feature=mhee#p/u/0/z2m6i_VSRbI"]http://www.youtube.com/user/HomeBrewHints?feature=mhee#p/u/0/z2m6i_VSRbI[/ame]

Very well done Video! I subscribed.

Thanks, I'm just purchasing a few things for the next video "How to make yeast slants".

I'm going to try and get the editing tighter so there's not so much wasted time and also use a background audio track with no singing.

Will post an update here when it's ready.

Been trying to make it but as soon as the Candi gets close to 150f I get crystals beginning to form on the top of the boiling sugar. why is this happening and can i do about it?