Boil the syrup. To do this, pour sugar into a saucepan, fill with water and put on fire. Do not stir the syrup during cooking! Bring the syrup to a temperature of 121 degrees (+ -1 degrees). If there is no thermometer, you can drop a drop of syrup into a glass of water, it should turn into a chewy caramel. If a drop spreads through the water, then do not trust it, if it has turned into a hard caramel, it will be digested.