Golden syrup

Place the sugar, salt and cream of tartar in a large saucepan and add the water. Heat until all the sugar has dissolved (the mixture should not come to the boil). Stir continuously and remove the sugar crystals on the sides of the saucepan as you stir. Bring the mixture to the boil and simmer until the mixture is pale yellow. Slowly add the iced water. The mixture is inclined to boil up in the saucepan so take care not to burn yourself. Boil until the syrup is thick (112 ºC to 114ºC). Test as you would jam by dropping some of the syrup onto a plate and leaving it to cool. the syrup should form a thread about 5 cm long when you let it run from a spoon or when you test it between your thumb and forefinger.