• In a medium heavy-bottomed saucepan, combine the cane sugar, water, cream of tartar, salt, and optional maple syrup.

  Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves.

  Once the sugar has dissolved, reduce heat to low and simmer without stirring for about 15–20 minutes, or until the syrup becomes clear and slightly thickened.

  To test for doneness:

  Dip a spoon into the syrup and lift — it should coat the back evenly and drip off in a slow, steady ribbon (not watery).

  Drop a small bit onto a cool plate — it should stay thick and glossy, not spread thin.

  For precision, use a candy thermometer: aim for 230–235°F (thread stage).

  Remove from heat and let cool completely. The syrup will continue to thicken as it cools.

Storage

• Store in a clean glass jar at room temperature for 2–3 months.

  For longer storage, refrigerate or freeze for up to 6 months. Thaw at room temperature before using.

Notes

• Pure cane sugar is essential — it ensures your syrup stays clean and free of genetically modified ingredients.

  The cream of tartar keeps the syrup smooth by preventing crystallization.

  This version mimics light corn syrup in both sweetness and texture, without HFCS or additives.

  Use 1:1 in recipes for candies, pecan pie, frostings, or glazes.

  Optional maple syrup adds a hint of caramel flavor.