Sounds fine. Sugar has trouble staying in suspension much above 60 brix or 60% of solids.

I think there was initially too much sugar when I first made this recipe, so I cut down. I will make more with less and see what happens. Thanks.

Sugar crystalizes because the crystal structure was damaged during cooking, usually from stirring too much; or putting it in the fridge and the sugar gets too cold or both. Or is there too much sugar in the recipe?

Just some suggestions

another photo close up