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Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 1 hour. Halfway through cooking, agitate the bag to dissolve the sugar.
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool completely.
Refrigerate in an air-tight jar or container for up to 1 month.