Stir together sugar, corn syrup, and 1/2 cup water in a 3 1/2-qt. heavy saucepan until blended.
Place pan over medium-high heat, and cook, without stirring, until a candy thermometer registers 305 to 315 or until mixture begins to turn a golden caramel color (about 25 to 30 minutes).
Remove from heat, and stir just until color is evenly distributed, using a clean wooden spoon. Carefully place bottom of saucepan into cold water to stop the cooking process.
Remove from water, and let stand 2 to 3 minutes or until slightly thickened.
Sprinkle crushed lemon candies over a piece of parchment paper. Carefully spoon about 1 Tbsp. hot syrup over candies in a circular motion, creating 3-inch discs. (If syrup gets too thick, place saucepan back over heat for 3 to 4 minutes or until syrup slightly melts. Use a clean spoon to continue making spirals.)
