Just stay by the stove and babysit it. If it looks like it's bubbling out of control, just turn the temp down, stir, maybe add a tsp of water. The temps are pretty specific because you don't want to end up making hard candy, like Belgian candy sugar. I'm assuming your goal is for it to remain a syrup? Depending on the consistency of it when you reach your goal color, you might have to stir in a little water to keep it from hardening. You can always test it by dripping some on a piece of wax paper or foil. If it hardens into a soft candy texture, you'll probably have to thin it out when you take it off the heat to cool. Hope it all works out.
