Making large batches of syrups and sauces without reducing the majority of what I originally started with?
Follow the recipe and increase everything by the same proportion if you want to make more instead of just adding more water. You've octupled the water but kept everything else about the same. Of course you'll have to boil off all that extra water before the consistency is correct. If you had a recipe for a gallon of lemonade but wanted two gallons, would you add an extra gallon of water to the original recipe and expect it to taste the same? Or would you add more lemon and sugar in addition to the extra water to keep the flavor the same? Same thing here, adding more water will water it down, you need to increase everything to increase the yield and keep the consistency the same as the original.
Interestingly that page even has a button to scale up the recipe. Click it and you'll see it does exactly what I say here: it doubles or triples all ingredients.