Light Corn Syrup
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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).
