Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce
heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the
sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep
for about 2 months.
Makes almost 2 cups.
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.