Corn Syrup Substitutes

Adapted from http://www.cooks.com/rec/view/0,1823,147170-227206,00.html

2 c. Splenda (Calls for sugar, if you need dark corn syrup sub brown sugar)
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

-Can also use honey or molasses in place of corn syrup