Corn FREE – Corn Syrup J
2 cups Sugar
3/4 cups water
1/4 tsp Cream of Tartar
1/8 tsp Salt
In a big 'ol saucepan with a lid, combine the ingredients and bring them to a boil. Reduce the heat until you reach a simmer and cover for 3 minutes. Uncover and cook until it reaches "soft-ball" stage about 240 degrees. Cool and store in the fridge!
3/4 cups water
1/4 tsp Cream of Tartar
1/8 tsp Salt
In a big 'ol saucepan with a lid, combine the ingredients and bring them to a boil. Reduce the heat until you reach a simmer and cover for 3 minutes. Uncover and cook until it reaches "soft-ball" stage about 240 degrees. Cool and store in the fridge!
I kept the lid on and didn’t stir it. (TRY WITH LID OFF – not stirring)
Cornsyrup consistency @ 16 min.
Softball @ 20 min.
Hard ball @ ___ min
It took 31+ minutes to become almost hard crack
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