I normally make my mooncake syrup and keep it for at least 10 months to 1 year before I use it for making mooncakes. When it mellows, the skin is more fragrant, colour is nicer and most importantly, easier to handle.
1000 gm. sugar
600 gm. Hot water
2 slices Lemon
200 gm. coarse sugar
50 gm. water
(1) Into wok, add water and coarse sugar and cook over medium heat.
*2) Into saucepan, boil 600 gm. water.
(3) When sugar in wok turns caramel in colour, swirl the wok but do not stir.
(4) Pour in the hot water and then pour in the 1000 gm. of sugar and 2 slices of lemon. When boiling, reduce to low heat and boil mixture for 45 mins. until thick.
(5) When cooled, store in bottles and you can keep for a very long time.