In a small wide-rimmed heavy-bottomed saucepan, heat sugar and ¼ cup (60 grams) water over medium heat until sugar dissolves. Increase heat to medium-high, and bring to a boil; use remaining 1 tablespoon (15 grams) water to brush down sides of pan. (Do not stir once it starts to boil.) Cook until mixture is light amber color and a candy thermometer registers 300°F (150°C) to 310°F (154°F). Remove from heat, and let stand until bubbles settle, about 1 minute. (Syrup will darken a bit as it stands.) Use immediately.