1 cup sugar
1/4 cup water
1/2 teaspoon lemon juice
Line 2 large baking sheets with parchment paper. Combine sugar, water and lemon juice in heavy one-quart saucepan. Stir over medium-low heat until sugar dissolves, frequently brushing down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup turns deep golden brown and candy thermometer registers 335 degrees F., occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat and cool 5 minutes.
Using 1 teaspoon slightly cooled and thickened caramel for each sugar stick, position teaspoon 6 inches above prepared baking sheet and pour caramel across baking sheet forming long thin line. Allow caramel stick to harden. (Can be made 1 day ahead. Store airtight at room temperature