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    • 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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