Hello all. To answer a question that seems to be big on a lot of people's minds - here is a simple substitute for corn syrup in recipes: Use one quarter (1/4) teaspoon of cream of tartar for each two cups of sugar. The cream of tartar will change some of the sugar into glucose, which prevents crystallization of the sugar as it cools. This is why corn syrup and the like is used. Cream of tartar obtains the same results without the addition of more sugars. The chemical name for cream of tartar is potassium hydrogen tartrate, (if you can't find it in the grocery store, try looking in the pharmacist's or the apothecary.) and is usually obtained as a by-product of wine production. ... View related article.
