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Corn Syrup Substitute ? Cane Syrup


By Suburbhomestead's Blog (Visit website)




Raw (unrefined, unbleached) sugar, bought at t...

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2 cups sugar Cane sugar


3/4 cup water


1/4 tsp. cream of tartar


dash of salt


Combine all ingredients in a 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 2 months. Store in 1 cup jars or half cup jars. Heat 20 sec in microwave to soften. Perfect for marshmallows, pies, etc.


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