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).
Has anyone tried this using splenda or xylitol?