Step 1

Into a non-reactive pan pour water (2cup/480ml), add granulated sugar (4cups+6tbsp/1kg) and cream of tartar or citric acid (1/4tsp/1gram). Stir well.

Step 2

Heat mixture on low heat until all of the sugar is dissolved. You can check if sugar is dissolved by rubbing the mixture between your fingers. Or stir with a wooden spoon and check if there are any sugar crystals on the spoon. If they are still sugar crystal, continue cooking until dissolved.

Step 3

Once sugar is dissolved, STOP STIRRING and increase the heat to medium Bring mixture to boil. On the sides of the pan you'll notice some of the sugar crystals stuck to the sides. This is normal. Brush the sides with a pastry brush dipped in water. Or alternatively you can cover the pan with lid for couple of minutes and let the condensation wash away any residual sugar crystals on the sides.

Step 4

While mixture is boiling attach candy thermometer and cook mixture until thermometer reaches Soft Ball Stage (236F/114C). Once it reaches this temperature remove from the heat and cover pan with a lid. Let cool completely.

Step 5

Invert Syrup thickens as it cools. Pour it into a glass jar or other container that you can seal well. I used 2 pint canning jars. Then cover the top with a food wrap and close with a lid. Store in the fridge. It keeps at least 6 months.