Hi Gail I am not Naima but I have this on file: LIGHT CORN SYRUP SUBSTITUTE
2 c. white sugar 3/4 c. water 1/4 tsp. cream of tartar Dash of salt Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups. You can keep stiring to make sure no crystals are on sides by using your spoon or utensil You'll proabably need a candy therm. To do this. I will look for something else. Sugar ‘I have loved the stars too fondly to be fearful of the night. Sugar -----Original Message----- From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, July 26, 2016 12:08 AM To: cookinginthedark@acbradio.org Cc: gail johnson Subject: Re: [CnD] Homemade Marshmallows Hi Naima, What can be used in place of the light corn syrup? _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
