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Light Corn Syrup Substitute (P, TNT)
Source: Unknown
Yield: Approximately 2 cups

2 cups white sugar
3/4 cup water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. 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. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.

Poster's Notes:
Sometimes I need corn syrup when bringing a contribution where people only use Bedatz hechsherim. I use this recipe omitting the cream of tartar since I've only got that as OU. It works fine. If you need the rising part of cream of tartar you might try substituting KLP baking powder.

Posted by Rivka Bickel

Nutritional Info Per Serving: N/A