Best method to determine temperature while heating sugar
IR thermometers are not accurate enough for sugar work. They make some assumptions (like reflectivity of the surface) which are not exactly met in real life. 

My way of making small amounts of sugar syrup is to use a small pot with a long handle. I have a 12 cm stainless steel one with a long handle that's very comfortable, and similar vessels exist in even smaller sizes. This has the added advantage of not having too thin a layer of syrup, which can overheat quickly. 

If your amount is too small to fill even a tiny pot, you might consider simply making more than you need. Sugar is cheap (OK, I know honey isn't always, but I doubt that you need the best honey if you are heating it) and if you don't feel good at the thought of throwing away food, simply making enough additional syrup to have for two glasses of lemonade will probably be enough to work with a 8-cm pot.