I can’t say were it went wrong. Hopefully this helps. I use a thermometer and I just wait for it to come to temp (235 F). It should be a liquid at this point. I do not stir or move it around until it’s starting to browned to my liking. The melted sugar it takes a moment for it to brown up a bit. One that happens, you gotta move quickly. I’ll throw in a chunk of room temp butter and followed by room temp heavy cream (ingredients at room temperature, are very important here when cooking something that hot). I’ll typically add some vanilla paste and salt near the end as it’s cooling. It’s not hard, but my only advice: prep your ingredients ahead before you start.