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Line two baking sheets with parchment paper and set aside. Combine the sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves, about 3–4 minutes. Clip a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
Increase the heat to medium-high and cook the syrup without stirring until it reaches 260°F (127°C) on the candy thermometer (firm-ball stage), about 12–15 minutes. Watch closely once the syrup begins to boil — it can climb quickly in the final minutes.
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