2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt
In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat. Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook 3 minutes, just to reduce crystal build−up on sides of pan. Uncover and cook, stirring often to "soft ball stage"−−or when you drop a little from a spoon into a glass of cold water and it drops to bottom of water in a soft ball. Cool the syrup completely and store in covered container at room temperature to be used within 2 months. Makes about 2 cups.