Homemade Corn Syrup

• 2 cups granulated sugar
• 3/4 cup Water
• 1/4 tsp. Cream of Tartar
• dash of salt

1. Combine all in a large, heavy stainless steel pot. 
2. Stir and bring to a boil. 
3. Reduce heat to a simmer and cover with lid for 3 to 4 minutes to get the sugar crystals off the sides of the pan. 
4. Uncover and cook to softball stage, 238 to 240 degree's F. or when a small amount is dropped into cold water and does not hold its shape; stir constantly. 
5. Cook for another minute. 
6. Cool and store in covered jar at room temperature, will keep well for 2 months at room temperature.

For dark corn syrup add 1/4 cup molasses