[CnD] light corn syrup substitute

Wayne Scott waynedscottjr at gmail.com
Tue Aug 30 19:43:59 CEST 2016


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 
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.

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