Ingredients
- 2 cups evaporated cane juice, or cane sugar, or light brown sugar
- 3/4 cup fresh water
- 1/4 teaspoon cream of tartar (tartaric acid)
- 1/8 teaspoon sea salt (fine grind)
Method
- In large saucepan over medium heat, combine cane sugar, water, cream of tartar, and sea salt; stir to combine; bring to a boil.
- Reduce heat to a simmer; cover pan tightly for 3 minutes – this reduces sugar crystal formation along the sides of the saucepan.
- Uncover; stir constantly until liquid reaches soft-ball stage, or measures 234°F–240°F on a candy thermometer.
- Once correct temperature is reached, remove saucepan from heat; pour liquid off into sterilized 16-ounce jar with tight-fitting lid; do not cover until completely cooled.
Once cooled, place lid on jar; store at room temperature up to 6 weeks (be sure to label and date the jar). Servings: 14 ounces (1-3/4 cups). Preheat: Medium. Prep Time: 5 minutes. Cooking Time: 20 minutes.
Note
To use liquid sweetener, such as agave nectar or honey: omit granulated sweetener; add 2 cups liquid sweetener; reduce water to 1/2 cup.
Be aware that the granulated sugar alcohol, Xylitol®, is most often derived from corn, and only sometimes from berries or birch, so if you are avoiding corn be sure to use the correct form of Xylitol®.
On a candy thermometer, “soft-ball stage” is equal to 234 – 240°F / 112 – 115°C.