Archive for April 6th, 2012

By now we all have heard how High Fructose Corn Syrup is bad for us and yet it seems to be in nearly everything we eat and drink.  You also probably have heard the warnings about other sugars, though I believe I would rather consume natural white sugar over corn syrup.

There is a way to make an alternative to Corn Syrup that can be used in recipes requiring it which uses natural white sugar in it’s ingredients.

2 cups 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 simmer and put a cover on 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 2 months. Yields almost 2 cups.

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