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2 c. white sugar
3/4 c. 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. Makes almost 2 cups.

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Reviews: 10
May 4, 3:28 AM
Michelle (South Africa) says:
May 6, 7:57 PM
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May 7, 3:05 PM
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Jun 3, 2:04 PM
Carol (Arizona) says:
Nov 15, 1:21 PM
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Apr 6, 4:39 PM
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Aug 10, 1:39 PM
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Apr 3, 5:18 PM
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Jun 27, 12:33 PM
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Jun 21, 2:31 AM
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