2 c. granulated 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 minute 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.
