"Corn-free" Corn Syrup. 2 cups White Sugar, 3/4 cup Water, 1/4 tsp. Cream of Tartar (acts as a stabilizer), Dash of salt (1/8tsp or less) - Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
Hey everyone! So sorry I’ve been missing in action for a couple of weeks. We had a lovely holiday break. dAhub took two weeks off from work and Girlfriend was home from school. We have a new family that has moved in next door and they have a girl who is Girlfriend’s age–hooray! As you...Read More »