Put the sugar in a small, heavy Reindl form and shake the saucepan so that the sugar is evenly distributed. Sprinkle with vinegar and water. Make on low heat, without stirring for about 5 minutes. Increase to medium heat and make until the syrup gets a light caramel color, about 5-6 min. Immediately remove from the heat and carefully pour in the corn syrup. Do not stir, but allow to bubble for 2-3 min. When the bubbling has stopped, stir well. Keeps at room temperature for a few months.
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