[CnD] light corn syrup substitute

Sugar sugarsyl71 at sbcglobal.net
Tue Aug 30 19:52:28 CEST 2016

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?

 ‘I have loved the stars too fondly to be fearful of the


-----Original Message-----
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Tuesday, August 30, 2016 4:48 PM
To: cookinginthedark at acbradio.org
Cc: Wayne Scott
Subject: [CnD] 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.
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