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Squeeze lemons until you get 1 cup of fresh juice.
Combine lemon juice and sugar and stir to dissolve.
Boil mixture until thick and syrupy—about 20-30 minutes, stirring regularly.
Test the syrup by dropping a small bit into cold water—if it crystallizes and becomes brittle, it’s ready!
Taste your mixture as you go—if there's any hint of burnt flavor, it's a good time to stop cooking.
Spray down a mini muffin tin or silicone mold with cooking spray and add heated mixture to the tin/mold.
Fill each mini muffin cup less than halfway full, or fill small silicone molds about ¾ full.
Transfer filled molds to the fridge to cool until hardened, ~1-2 hours.
Pop out and enjoy!