2 cups water
5 1/3 cups granulated cane sugar
1 teaspoon cream of tartar
Pinch of salt
Makes about 1 quart.
Place the ingredients in a heavy 4-quart pan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over medium-high heat, and cover the pan 2 minutes to allow steam to wash any sugar crystals from the sides of the pan. Then uncover the pan, insert a candy thermometer, and increase the heat to high until it reaches 240 degrees. Do not stir it at all once you have removed the lid or the syrup will crystallize as it cools.
Remove syrup from the heat and let the syrup cool 15 minutes. Ladle it into clean jars and attach lids.
If the syrup begins to form crystals at the bottom of the jar, don’t be alarmed; pour out the amount of syrup you need when you use it, without scraping the jar. Discard any crystallized part that is left.
Nutritional information per 1-tablespoon serving: 68 calories (none from fat), no fat, no cholesterol, 17 grams carbohydrates, no protein, 2 milligrams sodium, no dietary fiber.