I have used this recipe several times, I have also given this recipe to my Wilton Cake Decorating Students. One of my students went to culinary school, she told me that this recipe is a wonderful substitute for Karo Syrup.
Ingredients
2 cups granulated sugar
3/4 cup Water
1/4 tsp. Cream of Tartar
dash of salt
Directions
Combine all ingredients in a heavy, large pan (stainless). Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage, 238 -240 degrees F.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.
Thank you! Have been searching for this for long time. It is better than using White Corn Syrup. I also cheat with it and use the Splenda for baking (the one with some sugar in it.) Can't tell the difference and cuts down on the sweetener.
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