I have just made a lemon posset for the second time and the same problem has happened as last time which is specks of burnt sugar can be seen flecked in the mixture. It tastes fine but it does mean the posset doesn't look as nice as it should! I was very careful to dissolve the sugar first in the double cream before gradually increasing the heat and letting it simmer and bubble for just a minute. Any advice on how to avoid this happening would be gratefully received! Many thanks.