|Sugar||2 Cup (32 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Light corn syrup||2 Tablespoon|
Place 2/3 cup water, sugar, cream of tartar and corn syrup in heavy small saucepan over low heat; stir mixture gently until sugar is dissolved.
Avoid splash- ing on sides of saucepan above level of mixture.
Cover; bring to a boil, cooking gently for about 3 minutes.
Do not stir.
Remove cover; continue cook- ing gently to 238 degrees on candy thermometer.
Remove from heat; pour onto a large wet platter.
Do not scrape syrup from saucepan; cool fo lukewarm.
Stir until syrup changes to creamy white mass; knead until smooth and creamy.
Disregard small lumps.
Store, covered, at room temperature.
Let stand for 2 days before using.