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cooking Burnt Sugar

Hey all wondering if anybody else has had this issue, made a batch of sauce last night in a very large saucepan and ended up with a thick layer of burnt sugar at the bottom of the pan. Trying to figure out where I went wrong, I'm assuming I did not stir the sauce enough and possibly cranked the heat too high too fast.

Thoughts on how to avoid this in the future? I'm looking at getting an immersion blender to help mix larger pots better and possibly one of these automatic pot stirrers. Is this the right direction to ensure I don't burn the s*** out of the sugar? Mix more and more aggressively with the immersion blender?

I bring my sauce to a 220-225° boil before bringing back down to about 185 for 8-10 minutes for cooking.

Thanks in advance!