I believe it was here that I saw the instruction for making a plain
white sugar syrup that comes to a rather thick consistency, that does
not tend toward crystals, and that can be stored in the refrigerator for
use as a quick, "grainless" sweetening for iced tea. I cannot find the
thread within which this was discussed, and I'd like to make this to
have on hand. All I remember about the method is only white sugar and
water were combined, boiled and simmered for a spell, but I need the
measurements and boil/simmer timing. Might someone repost the
instructions, please?

Picky ~JA~