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