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
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