Mandarin Orange Sorbet & Caramel Decoration

Tried my hand out at caramel decorations for the first time. Used a coarse granulated sugar to get the caramel instead of the usual fine granulated sugar. Took a longer time than usual to melt the sugar and getting it to boil evenly was hard as some parts took longer than others to melt.

When it turned golden brown, tried using a spoon to drizzle the melted caramel into some shapes. The caramel was drippy in the pan, but when I used a spoon which was in hot water and dried to scoop up the caramel, it somehow cooled the caramel till it became thick and lumpy...

Still managed to get the shapes though, after repeatedly heating the caramel till it became drippy again. Was kinda worried that I'd burn it after all that heat...

Did the mandarin orange sorbet last week, basically just frozen mandarin orange juice and sugar syrup. Didn't take out the seeds when I juiced the mandarin oranges. BIG MISTAKE... The seeds are pretty bitter if you've munched on 1 before. Imagine 3 mandarin oranges worth of seeds that went through the juicer together with the juice. In the end, it's still pretty sweet but the bitterness still persists a little.