Making Candi Syrup.. question

So I'm making this recipe:

https://www.homebrewtalk.com/f66/caramel-amber-ale-167880/

Using the technique for the candi syrup from this thread:

https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/

It calls for me to half the recipe. When making this should I halve the water and DAP used or should I only half the sugar?

Halve the whole recipe. Worked for me.

I'm just about to bottle that exact beer.

Yep, halve the whole recipe.

And don't put your nose over the sugar while its cooking and take a big smell. There will be some ammonia offgassing, and it won't smell (or feel) very nice.

Use a good thermometer, and have a small bit of foil ready so you can confirm the colour. It will look really dark in the pot, but you can put a dab on the foil and check the colour with the colours on this page.

https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/index4.html

Have fun, it will seem like its going really slow for a while, but things start going pretty quickly towards the end and it can get kind of exciting. Don't worry, if you mess it up you are only out a few pennies and you can start over