I make burnt sugar syrup often for a caramel-flavored cake, but every time I do it I'm left with clumps of sugar on the bottom of the pan, and the syrup gets very dark and bitter before the lumps dissolve. I should add that I am using organic, "unrefined" sugar so maybe this is what is complicating things.
This is my procedure:
Melt 2c sugar over very low heat, stirring occasionally
add 1 1/3c boiling water, stirring while pouring
give up stirring when sugar becomes a sticky lumpy nightmare
Allow to simmer 5 min to try to dissolve sugar lumps, but ultimately just use whatever I got, leaving much of the sticky sugar to its demise in the dish sink
If anyone has advice, or has ever come across a video or burnt sugar being made properly, I'd really appreciate it!