Combine sugar and water in a medium saucepan; bring to a boil over high heat. Boil until sugar is completely dissolved and mixture is clear and starting to become syrupy (3-4 min.). Meanwhile, slice kumquats in half lengthwise; gently pick out visible seeds with the tip of a paring knife and discard. Add halved fruits to the pan with the syrup; reduce heat to low. Cook until tender and starting to become translucent (about 10 min.). Remove fruit from the pan with a slotted spoon and place in a lidded glass storage container. Increase heat to high and boil 3-5 min. more until syrup is quite thick. Spoon 3-4 tbsp. syrup over fruit in storage container; cool to room temperature (about 1 hr.). Store in the refrigerator, covered, for up to 3 days.
Tasty Tip: Serve over desserts or enjoy with salty sharp cheeses, in cocktails or with grilled chicken, pork or fish.