Caution: Hot sugar syrup will climb out of the pot and eat your stove

Making caramel for a flan on Sunday, I turned my back for maybe 40 seconds to check the game and the whole thing foamed up like a science experiment gone wrong. It hit my electric coil on the Frigidaire, scorched into a black crust, and now my whole kitchen smells like burnt pennies and regret. Learned two things: use a pot three times deeper than you think you need, and never walk away from sugar on high heat. Anyone got a trick for getting burnt caramel off a glass top without scratching it to death?

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