i got my recipe off one of the beer info sites.....
1 teaspoon lemon juice @ # of regular white sugar.
heat over medium heat stirring contineously to prevent scorching.
the sugar will begin to pale in color and become a thick & gooey liquid.
stop here for clear candi or continue on to amber or dark.
pour onto cooking sheet lined with foil....in an hour or so it will be hard though still warm ....break it apart and store in burp container.
you can use it as is or add some to a sauce pan dilute with about 1/2 cup water heat till liquid and add to boil.
sure beats the high price the vendors ask for it!