Chief Longwind Of The North
Certified/Certifiable
Another part of the problem might be the pan you are using. I know that a great many people like to use a heavy cast iron pan, or dutch oven. The problem with cast iron, or thin aluminum pans is that they get hot spots were the flame, or heating elements actually touch the pan bottom. Cooking in an oven helps solve this problem because the whole pan is heated, rather than heat traveling by conduction through the pan. Remember, cast iron, and all forms of steel are relatively poor heat conductors, and so don't heat evenly. The sauce will burn at the hot spots (part of the reason that stirring helps prevent burning). A heat diffusing disk spreads the heat out evenly across the bottom of the pan to eliminate the hot spots, thus insuring that the sauce is heated evenly all across the pan bottom.
Also, watch how much sugar is added to the sauce, as the more sugar, the greater the chance of scorching the sauce. Sugar burns at a relatively low temperature.
I've never heard of anyone doing this, but I guarantee that if you bring a small amount of water to a boil in a very large pot, and place your sauce into a smaller pot, and immerse it in the water, making a double boiler, you will not burn your sauce, and should be able to simmer it as long as you wish. Of course you will need to make sure not to boil all of the water away in the larger pot.
Seeeeeeya; Goodweed of the North
Also, watch how much sugar is added to the sauce, as the more sugar, the greater the chance of scorching the sauce. Sugar burns at a relatively low temperature.
I've never heard of anyone doing this, but I guarantee that if you bring a small amount of water to a boil in a very large pot, and place your sauce into a smaller pot, and immerse it in the water, making a double boiler, you will not burn your sauce, and should be able to simmer it as long as you wish. Of course you will need to make sure not to boil all of the water away in the larger pot.
Seeeeeeya; Goodweed of the North