I decided this recipe needed it’s own post. I had posted it previously in Homemade Marshmallow Fluff, but as I’m preparing for Christmas baking, I’m remembering how much I used it last year.
While I make no claims that this is a healthier alternative to store bought Light Corn Syrup, I like being able to make it in small amounts as I need it.
I use it mostly in candy making and glazes for cookies and baked goods.
Light Sugar Syrup
1 cup granulated sugar
1/3 cup water
1/8 teaspoon cream of tartar
Place water, salt and cream of tartar in a small saucepan and dissolve over low heat. Once salt and cream of tartar have dissolved, add the sugar into the middle of the saucepan. Bring to boil over medium heat stirring just enough to keep the sugar from browning. Don’t let spoon touch sides of the pan and don’t remove the spoon from the pan and then place it back in.
Continue cooking to about 180 degrees Fahrenheit on a candy thermometer. Or, until a sugar drip placed on a spoon resembles heavy syrup. This will only take 3 or 4 minutes. If you cook this too long (soft ball stage) it will solidify when it cools. Remove from heat.
Pour into heat safe container, DO NOT SCRAPE THE PAN (you don’t want sugar crystals getting into your syrup or it will solidify). I like to use a clean recycled jam jar. Let cool completely and seal, keep stored at room temperature.