Corn Syrup
2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt
Makes about 2 cups.
In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat.
Stir till mixture comes to a boil.
Reduce heat to simmer.
Cover pan and cook 3 minutes, just to reduce crystal build−up on sides of pan.
Uncover and cook, stirring often to "soft ball stage"−−or when you drop a little from a spoon into a glass of cold water and it drops to bottom of water in a soft ball.
Cool the syrup completely and store in covered container at room temperature to be used within 2 months.
2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt
Makes about 2 cups.
In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat.
Stir till mixture comes to a boil.
Reduce heat to simmer.
Cover pan and cook 3 minutes, just to reduce crystal build−up on sides of pan.
Uncover and cook, stirring often to "soft ball stage"−−or when you drop a little from a spoon into a glass of cold water and it drops to bottom of water in a soft ball.
Cool the syrup completely and store in covered container at room temperature to be used within 2 months.
