Preheat oven to 200°F (90°C). Line a baking sheet with a silicone baking mat or greased foil. Reserve another baking sheet and another silicone baking sheet.

In a small bowl, stir together 1¾ cups (420 grams) water and lemon juice until well combined.

Halve pear, and slice paper-thin, cut side down, on a mandoline. Place pear slices in lemon water for 5 minutes. Gently remove pear slices, discarding lemon water, and pat dry with a clean towel. Arrange pear slices on prepared pan, ensuring slices are not overlapping. Top pear slices with reserved mat and then reserved pan.

Bake until dry, about 1 hour. Remove top pan and mat. Bake 10 minutes more. Let cool completely on pan.

In a small wide-rimmed heavy-bottomed saucepan, stir together sugar, ¼ cup (60 grams) water, and corn syrup. Cook over medium heat until sugar dissolves. Increase heat to medium-high, and bring to a boil, using remaining 1 tablespoon (15 grams) water to brush down sides of pan. (Do not stir once it starts to boil.) Cook until desired light amber color is almost reached and a candy thermometer registers 315°F (150°C). Remove from heat, and let stand until bubbles settle, about 1 minute. (Caramel will darken a bit more as it sits.)

Using a pair of tweezers or small tongs, carefully dip pear slices into hot candy, and return to silicone mat; let cool completely. Use as desired.