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.

Robbie IN

http://www.nancyskitchen.com