Place the sugar and water in a heavy pan and heat gently until the sugar has dissolved. Remove from the heat and stir in the cream of tartar and the golden syrup. Boil until a little of the mixture forms a hard ball when dropped into cold water (119C/246F on a sugar thermometer), then reduce the heat and boil gently until a little of the mixture dropped into cold water forms a 'hard crack' (154C/309F).

Remove from heat and place the base of the pan in cold water for 5 seconds to cool the mixture. Carefully stir in the lemon juice, then pour into a greased shallow tin. When firm enough to handle cut in strips, twist and place on a cold, oiled surface to harden. Wrap in a greaseproof paper and store in an airtight tin.