2 cups sugar
3/4 cup water
pinch of cream of tartar and salt (if you don't have cream of tartar you can skip these ingredients if you are using it the same day)
*use a larger pot than you might think you need, this helps t avoid scalding your skin with pops of hot sugar
Combine all ingredients in a large saucepan.
Bring to a boil, stirring constantly.
Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
Uncover and simmer, stirring often, until it reaches the soft ball stage (235° F–240° F, sugar concentration: 85%, At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.)
Cool and store in a covered container at room temperature.
Your syrup should keep for about 2 months.
Makes about 2 cups.