Cream of Tartar Instead of Corn Syrup

Marcia McCance


Corn syrup prevents sugar crystals from forming. If making a candy you can substitute a dash of lemon juice or cream of tartar, which performs nearly the same function. If you want syrup, use this recipe.

I learned this from my high school home economics teacher but ignored it for 40 years!!

HFCS is a processed food that the body absorbs almost twice as fast as regular sugar. This means it raises blood sugar, higher and faster, than almost any other sweetener and is making our nation fatter because it is hidden in so many things. Skip it and make it yourself -- for your health!!

★★★★★ 1 vote
Stove Top


2 c
3/4 c
1/4 tsp
cream of tartar


1Combine all ingredients in a heavy sauce pan. Stir, bringing to a boil.
2Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan.
3Uncover and cook until it reaches soft ball stage (235° F–240° F). Stir often.
4Cool syrup and store in a covered container at room temperature. It will keep 2 months. Yield: almost 2 cups.
5For dark corn syrup add 1/4 cup molasses to the above recipe.

About Cream of Tartar Instead of Corn Syrup

Course/Dish: Candies, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, Heirloom