Wayne? You have my name at the end of this post I probably sent this to you on another list Since you mentioned my name I guess a maple syrup can also be used or honey if possible? Sugar
‘I have loved the stars too fondly to be fearful of the night. Sugar -----Original Message----- From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, August 30, 2016 4:48 PM To: cookinginthedark@acbradio.org Cc: Wayne Scott Subject: [CnD] light corn syrup substitute 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 _______________________________________________ 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
