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Combine all ingredients in a medium saucepan.
Stir and cook over a medium-high flame until it reaches a boil.
Reduce heat to a simmer and put a cover on it for 3 minutes (this is to get sugar crystals off the sides of the pan).
Uncover and cook, stirring frequently, until it reaches soft ball stage on a candy thermometer.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months