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Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the pot reads 223 degrees F, 6 to 8 minutes.
Remove from the heat and stir in the lemon juice. Spread the mixture over a silicone baking sheet. It should be about 1/8-inch thick. Allow to set, about 3 hours.
When set, cut 5-inch strips and dredge them with sugar. Keep in an air-tight container at room temperature.