Golden Syrup

100 g sugar
3 T water
1 1/4 C boiling water
500 g sugar
1 large lemon wedge

Place 100 g sugar and 3 T water in a very small pot.
Swirl (or stir gently and infrequently) and simmer over medium heat.

This can take more than 20 mins; it will caramelize at 350°.

(If sugar is refusing to dissolve, add a little more boiling water.)

Measure boiling water into cup measurer.
Gradually pour in boiling water; syrup will bubble vigorously.

Add 500 g sugar and bring to a simmer.

Add lemon wedge, reduce heat to low, and simmer 45 mins.

Syrup should be between 235° and 245° and golden when finished.
Remove candied lemon, and cool overnight before using.

Syrup should be thin when poured and thick the next day.

Store in an airtight container at room temperature.

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