Equal parts white cane sugar and hot water, stirred until sugar dissolves. Let it cool, bottle it, and store in the fridge for up to 2 weeks. If making a smaller quantity -- say, 12 oz or less -- try making a "cold process" sugar syrup by placing the sugar and room temperature distilled water in a clean, empty fifth-size liquor bottle, sealing bottle, and shaking vigorously until sugar dissolves.