Homemade Corn Syrup
2 cups white sugar
3/4 cup water
1/4 tsp cream of tartar
1 pinch of salt
Combine all ingredients and bring to a boil, stirring constantly. Lower heat to a simmer and cover for 3 minutes. remove cover and cook, stirring constantly until it reaches the soft ball stage (230-240 degrees) or until it's thick and reduced. Cool completely and store in a glass jar in a cool place. It will store for about two months. Yield is 1 1/2 cups.
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