Email to Brenda-Lee Olson      

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.