Homemade Corn Syrup Substitute
2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 pinch salt
Combine all ingredients in a large saucepan.
Bring to a boil, stirring constantly.
Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
Uncover and simmer, stirring often, until it reaches the soft ball stage.
Cool and store in a covered container at room temperature.
Your syrup should keep for about 2 months. (Makes about 2 cups.)
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