1, cooking syrup, to open a small fire. If the fire is too large, the water evaporates too quickly, and the syrup may thicken in less than 40 minutes. Because the minimum fire of each stove is different, the caliber of the pot is also different, will affect the evaporation of moisture. Be sure to keep an eye on the color and consistency of the syrup as it cooks. As soon as it's almost done, turn off the heat. Also, if the water evaporates too quickly, in a short period of time your syrup water has almost evaporated, but the color is not yet in place, you can add more water to cook haha. Don't let the water evaporate, the syrup temperature is too high, but it will harden when it cools down. If you have a high heat in your house, you can put a lid on it while cooking to prevent the water from evaporating too much.

2, if you don't want to cook so much syrup at once, you can halve the amount of sugar and lemon juice, but the amount of water as appropriate to slightly reduce the amount of water can be, do not have to halve, because no matter how much sugar, must be boiled enough to a certain amount of time, if the water is also reduced by half, it may be less than 20 minutes of water on the boil dry.

3, because the syrup will be thicker when cooled than when hot. So, if the consistency reaches a point where it is a little thinner than honey when you cook it, it will be fine, and it will become thicker when it cools.

4, there are many syrups that say you need to leave them for 1 week or even 15 days after they are made before using them. But if you make it according to my recipe, it's okay to use it after 1 day. Of course, the longer the syrup is left to cook, the better it will be. Converted syrup is very preservative and stands up to sitting, so you can make more at a time and still use it the next year haha.