SIMPLE HOMEMADE CORN SYRUP
This will keep, stored at room temperature, for about two months.
- 2 c
- white sugar
- 3/4 c
- 1/4 tsp
- cream of tartar
- 1 pinch
1Combine all 4 ingredients in a large, heavy saucepan.
2Stirring constantly, bring to a boil.
3Reduce heat, and cover. Simmer for 3 minutes to get the sugar crystals off the sides of the pan.
4Uncover. Stirring often, simmer until syrup reaches soft ball stage.
5Cool, and store in covered container.