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    LIGHT CORN SYRUP SUBSTITUTE


    Source of Recipe


    Donna Rollison

    Recipe Introduction


    From www.cookbooks.com

    List of Ingredients




    2 c. white sugar
    3/4 c. water
    1/4 tsp. cream of tartar
    Dash of salt

    Recipe



    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.

 

 

 


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