Step 1

Pour 3 tablespoon water and 1/2 cup [100g] sugar into a saucepan.

Step 2

Bring to a simmer (uncovered) over medium-low to medium heat.

Step 3

Once the mixture turns a caramel color (it should turn after reaching 350F/175C), slowly and very carefully add the boiling water (I pre-heated the water my countertop hot water kettle).

Step 4

Add 2 1/2 cups [500g] sugar and bring to a low simmer.

Step 5

Add a slice of lemon. The lemon will keep the syrup from crystalizing as it simmers.

Step 6

Turn the heat down to low and let the syrup simmer uncovered for about 45 minutes.

Step 7

Remove the candied lemon slice. Let syrup cool down for a few minutes before pouring it into a sterilized glass jar. The syrup will be thin at this point but will thicken up as it cools in the jar.

Step 8

Store in a cool, dry place.