Prepare a place to pour your sugar syrup. This can be a nonstick silicone pan liner, like a Silpat or other brand silicon pan liner, candy-grade molds (do not use chocolate molds or ice trays as they cannot handle the heat), parchment paper, or non-stick foil. The nonstick foil is currently only available from Reynolds. It is coated with silicone so it does not have the allergy concern that an oil would bring. It has the advantages that it is easy to find and you can shape it however you like.
Put both ingredients into a pot on medium heat. Stir as you heat. Wait several minutes to heat through. When you have a thick mass that reminds you of grits, pour out into molds.
The sugar will stay white but will cool into a hard mass.