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Homemade Light Corn Syrup

Sherea Risk's
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Serves/Makes: 2 cups
Ready in: < 30 minutes

2 cups white sugar

3/4 cup water

1/4 teaspoon cream of tartar

1 dash salt

Combine the sugar, water, cream of tartar, and salt in a heavy saucepan over medium-high heat. Bring the mixture to a boil then reduce the heat to a simmer. Cover the pan for 3 minutes.

Remove the cover and cook the syrup mixture until it reaches soft ball stage, 235-240 degrees F, stirring frequently.

Remove the pan from the heat and let the homemade light corn syrup cool to room temperature. Transfer the mixture to an airtight container and store at room temperature for up to 2 months.

Recipe Source: cdkitchen.com

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