• Light Corn Syrup

    Light Corn Syrup

    2 C. sugar

    3/4 C. water
    1/4 tsp cream of tarter
    Dash of salt


    Combine all 4 ingredients in heavy saucepan over medium heat; Stirring constantly until mix comes to a boil. Reduce heat to low, cook until it reaches 230-240 F on candy thermometer. Cool completely.


    Bottle. (Can be stored up to 3 months).

    Comments 1 Comment
    1. stevesluv's Avatar
      stevesluv -
      Has anyone tried this using splenda or xylitol?


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