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In a small, heavy saucepan, combine sugar and 1/4 c water. Stir over medium high heat until sugar dissolves; remove spoon. Brush insides of pan with wet pastry brush to remove any sugar crystals and place a candy thermometer into the mixture. Boil (do not stir) until syrup registers 235 degrees, soft ball stage, about 10 mins. Pour into gelatin.
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