Meanwhile, in a medium saucepan with a
candy thermometer attached to the side, combine the granulated sugar, corn syrup, and remaining 1/4 cup of water. Heat the mixture over medium heat until the sugar has dissolved, barely stirring. Turn the heat up to moderately high heat and bring the mixture to a hard boil until the candy thermometer reaches 238 degrees F, as it will creep up 2 more degrees to soft ball stage of 240 once off the heat.