Too dark (burnt) Belgium sugar

[reed1911]

Okay, tried to make some Belgium sugar and over cooked it. I stopped the heat when it reached where I wanted it to be and it continued to cook longer than expected. Needless to say I have a pretty close to burnt candied sugar. Has anyone used small amounts in stouts for anything? Or should I just trash it?

 

[brewinchef_fairfax]

My gut says toss it and start again.. It's only sugar - and the heavy caramel taste will never go away.