Method
- Place 110g of sugar in a medium saucepan and add water. Cook, stirring, over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer, without stirring, for 8-9 minutes or until mixture is golden.Place 110g of sugar in a medium saucepan and add water. Cook, stirring, over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer, without stirring, for 8-9 minutes or until mixture is golden.
- Remove pan from heat and place on a heatproof surface. Carefully add the boiling water (stand back as the mixture will spit). Return the pan to low heat. Add the lemon quarter and remaining sugar. Stir to dissolve any lumps on the base of the pan, but don't worry about dissolving all the sugar.
- Bring toffee mixture to a simmer and cook over low heat for 25 minutes or until golden. Set aside for 5 minutes to cool slightly. Use tongs to remove and discard the lemon.
- Fill a heatproof jar with boiling water, then empty. Pour the syrup into the hot jar. Cool completely before sealing tightly with a lid. Mixture will thicken on cooling.
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