Karo Syrup Recipes

Thai Peanut Sauce with Pork Tenderloin

1/2 cup Karo Corn Syrup with real Brown Sugar
1/4 cup soy sauce
1/2 cup peanut butter
1 tablespoon rice vinegar
1 teaspoon sesame oil
3/4 teaspoon fresh minced ginger
2 pounds pork tenderloin (usually packaged in pairs, about 1 pound each)

Stir together all ingredients except pork. (Warm mixture in microwave for 30 seconds for easier stirring.) Pour half of sauce over pork. Cover and marinate at least 15 minutes or longer in refrigerator. Drain and discard marinade. Heat remaining half of sauce in microwave for 1 to 2 minutes until bubbling slightly using 1-quart bowl or measuring cup.

Broil or grill pork at 350° for 12 to 20 minutes per side or until no longer pink in center and/or desired doneness reached. Drizzle cooked, sliced pork with reserved sauce. Top with chopped peanuts and minced green onions. Makes 6 servings

Sesame Beef and Broccoli Stir Fry

3 tablespoons Mazola Corn Oil, divided
3 cups broccoli florets
1 medium red pepper, cut into 1/2-inch strips
1 small onion, thinly sliced
1 clove garlic, minced
1/4 teaspoon crushed red pepper, optional
3/4 pound flank steak, sliced across the grain into strips
1-1/2 cups Orient Express Stir-Fry Sauce
2 tablespoons Karo Dark Corn Syrup
1 teaspoon dark sesame or chili oil, optional
Sesame seeds, toasted (optional)
Hot cooked rice or pasta

Heat 2 tablespoons corn oil in large skillet or wok over medium-high heat. Add broccoli, red pepper, onion, garlic and crushed red pepper. Cook, stirring rapidly (stir fry), 2 to 3 minutes or until vegetables are tender-crisp. Remove from skillet.

Heat remaining 1 tablespoon corn oil; add beef, half at a time and stir fry until browned; remove. Add Stir-Fry Sauce, corn syrup and sesame oil to skillet; bring to boil and boil 1 minute. Stir in sesame seeds, if desired. Return meat and vegetables to skillet; cook, stirring 1 to 2 minutes until heated through. Serve with cooked rice or pasta. Makes 4 servings

Orient Express Stir-Fry Sauce
1/2 cup corn starch
1/2 cup Karo Light Corn Syrup
2-1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup cider vinegar
1 tablespoon garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper

Combine all ingredients in 1-1/2-quart jar with tight-fitting lid. Shake well. May be refrigerated 3 weeks. To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.

Add 1/4 pound cooked meat (chicken, shrimp or beef) and 1 to 2 cups of tender-crisp vegetables, stirring until heated through. Serve with rice or nooddles.

If sweeter sauce is desired, stir 2 additional tablespoons Karo Corn Syrup into 1 cup Orient Express Stir-Fry Sauce before boiling. Makes 4 cups

Marinated Steak with Salsa Glaze

1/4 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
2 tablespoons Mazola Corn Oil
1 teaspoon Spice Islands Ground Cumin
1 teaspoon salt
2 cloves garlic, minced
1 (1-1/2 pound) beef flank steak

Salsa Glaze:
1/2 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
1 jar (12 ounces) thick and chunky mild salsa (about 1-1/3 cups)
1 tablespoon chopped fresh cilantro

Combine corn syrup, oil, cumin, salt and garlic in a baking dish or large plastic freezer bag until blended. Add flank steak, turning to coat. Let stand at room temperature no longer than 30 minutes or cover and refrigerate several hours or overnight.

Prepare Salsa Glaze: Combine 1/2 cup corn syrup and salsa in 2-quart saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and boil gently until slightly thickened, about 8 to 10 minutes. Stir in cilantro. Set aside.

Preheat broiler or grill. Broil steak about 6 minutes on each side for rare, or until desired doneness. Slice thinly across grain of meat. Serve with Salsa Glaze. Makes 6 servings

Mustard Glazed Pork Loin

1 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
1/3 cup brown sugar
1/4 cup mustard
3 to 4 pound pork loin

In a small bowl combine Karo Syrup, brown sugar and mustard. Place pork loin in small roasting pan. Bake at 350° for 1 1/2 to 2 hours (30 minutes per pound), or to desired doneness. Brush with glaze several times during last 30 minutes of cooking. Makes 9 to 12 servings

Variations: Add 1/2 teaspoon of rosemary or sage for added flavor.

Caramel Cinnamon Buns

3 cups flour
2 tablespoons sugar
2 tablespoons baking powder
3/4 teaspoon salt
1/4 cup plus 2 tablespoons shortening
1 egg
3/4 cup cold milk
3 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon Ground Cinnamon
2/3 cup raisins or currants (optional)
4 tablespoons butter
1/2 cup Karo Dark or with real Brown Sugar Corn Syrup

Preheat oven to 375°. Combine flour, 2 tablespoons sugar, baking powder and salt in large mixing bowl. Cut shortening into flour mixture using pastry blender or 2 knives.

Beat egg slightly and add milk. Stir liquids into dry ingredients to make soft dough. If needed, add additional milk 1 tablespoon at a time to absorb flour.

Gather dough into a ball and knead lightly on floured surface until smooth. Roll dough to form a rectangle about 16 inches by 10 inches. Spread 3 tablespoons soft butter over dough. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle raisins if desired over brown sugar mixture.

Roll up, starting at one long end, like a jelly roll. Cut off 8 to 10 slices (about 1-1/2 to 2 inches thick). Melt 4 remaining tablespoons butter in heavy 10-inch skillet. Stir in Karo Corn Syrup.

Place rolls, cut side up in skillet. Bake for 35 minutes or until lightly browned and rolls are done. Invert skillet onto serving dish and serve immediately. Makes 8 to 10 servings

Asian BBQ Glazed Chicken

1/2 cup Karo Corn Syrup with real Brown Sugar
1/4 cup soy sauce
1/2 cup ketchup
1 tablespoon orange juice concentrate
1 1/2 teaspoon freshly minced ginger
1/2 teaspoon Chinese chili sauce or hot sauce
4 boneless, skinless chicken breasts

Stir together first all ingredients except for chicken. Pour half of glaze over chicken. Marinate at least 15 minutes. Simmer remaining glaze for 2 to 3 minutes in microwave using 1-quart bowl or glass measuring cup. Broil or grill chicken at 400°F for 5 to 7 minutes per side. Drizzle reserved glaze over cooked chicken. Makes 4 servings

Mustard Glazed Shrimp

Mazola No Stick Cooking Spray
1 tablespoon ground mustard
2 tablespoons hot water
1/4 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
1/4 cup prepared duck or plum sauce
2 tablespoons rice wine or sake
1 tablespoon soy sauce
1 tablespoon dark Oriental sesame oil
1 pound large shrimp, shelled and deveined or sea scallops
12 ounces sliced bacon, cut crosswise in half
About 24 bamboo skewers, soaked in cold water 20 minutes

Line broiler pan rack with foil; spray with Mazola No Stick® Cooking Spray. Stir ground mustard and water together in small bowl until smooth. Stir in corn Syrup, duck sauce, rice wine, soy sauce and sesame oil.

Toss shrimp with 1/4 cup of the mustard glaze in a large bowl. Wrap half slice bacon around each shrimp and thread shrimp about one inch apart onto skewers. Broil six inches from heat, 8 to 10 minutes or until shrimp are tender, turning and brushing occasionally with remaining glaze. Makes 8 appetizer servings

Individual Glazed Meat Loaves

Meatloaf:
1 pound very lean ground beef
1/3 cup dry bread crumbs
3 tablespoons tomato sauce
2 tablespoons Karo Lite Syrup
2 egg whites
1 tablespoon Worcestershire Sauce
1 tablespoon parsley
1-1/2 teaspoons minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce:
1/4 cup Karo Lite Syrup
2 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 teaspoon onion powder

Preheat oven to 350°. Combine meatloaf ingredients and mix well. Portion evenly into lightly greased 2-1/2 inch muffin tins. Mix sauce ingredients together in a small bowl. Spoon over meatloaves. Bake for 25 to 30 minutes or until cooked through. Makes 4 servings, 3 loaves per serving

Ginger Plum Spareribs

1 jar (10 ounces) damson plum preserves or apple jelly
1/3 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
1/3 cup soy sauce
1/4 cup chopped green onions
2 cloves garlic, minced
2 teaspoons ground ginger
2 pounds country-style pork spareribs, trimmed and cut into serving pieces

Combine preserves, Karo Corn Syrup, soy sauce, green onions, garlic and ginger in small saucepan. Cook over medium heat until melted and smooth, sitting constantly. Pour into 11X7-inch or 9X13-inch baking dish. Cool to room temperature. Add meat and stir to coat.

Cover and refrigerate for at least 3 hours or overnight, turning ribs once. Remove ribs from marinade; place on rack in a shallow foil-lined pan. Bake in 350° oven, turning occasionally and basting frequently with marinade, about 1 hour or until tender. Makes 4 servings

Apple Brandy Praline Pie

Praline Topping : Combine 1/2 cup brown sugar, 1/2 cup chopped pecans, 1 teaspoon Karo Light or Dark Corn Syrup, 1 teaspoon butter, melted

1/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
3 eggs
1/2 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
1/4 cup butter, melted
2 tablespoons apple or plain brandy
2 medium apples, peeled and thinly sliced
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°. Prepare Praline Topping; set aside. In large bowl combine sugar, flour and salt. Beat in eggs, corn syrup, margarine and brandy. Stir in apples. Pour into pie crust. Sprinkle with praline topping. Bake 45 to 50 minutes or until puffed and set. Cool completely on wire rack. Makes 8 Servings

Lemon Chiffon Pie

1/2 cup lemon juice
1/2 cup cold water
1 envelope unflavored gelatin
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 cup Karo Light Corn Syrup
2 drops yellow food coloring, optional
2 cups (about 4 ounces) nondairy whipped topping, thawed
1 (9-inch) graham cracker crust

Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let set 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup, and food coloring, if desired.

Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served. Makes 1 pie

Pomegranate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring.

Orange Chiffon Pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.

Candied Sweet Potatoes

Mazola Pure Cooking Spray
1 can (29 ounces) cut sweet potatoes, drained
2 tablespoons butter
1/2 cup Karo Light or Dark or with real Brown Sugar Corn Syrup
3 tablespoons sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon

Preheat oven to 350°. Spray a shallow 1-1/2 to 2-quart baking dish with Mazola® Pure Cooking Spray. Place sweet potatoes in prepared baking dish.

Melt butter in a small saucepan over low heat (or melt in microwave in a microwave-safe bowl). Stir in Karo®, sugar, salt and cinnamon. Cook and stir 1 to 2 minutes or until smooth. Pour evenly over sweet potatoes; stir gently to coat. Bake in 350° oven 25 to 30 minutes or until hot and bubbly. Makes 4 to 6 servings

South-of-the-Border Baked Beans

1/2 cup Karo Light or Dark or with Real Brown Sugar Corn Syrup
1/4 cup ketchup
1 tablespoon cider vinegar
1 teaspoon Chili Powder
1/2 teaspoon salt
2 cans (16 ounces each) kidney beans or black beans, drained and rinsed
1 can (12 ounces) kernel corn, drained
1 can (4 ounces) chopped green chilies, drained
1/2 cup finely chopped onion

Mix corn syrup, ketchup, vinegar, chili powder and salt in a 1-1/2-quart microwave-safe casserole dish. Stir in beans, corn, chilies and onion.

Microwave on high (100%) for 15 minutes or until hot and bubbly, stirring twice. Let stand 5 minutes before serving. Note: Microwave cooking times may vary. Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes. Makes 6 servings

Citrus Fruit Bowl

1/2 cup Karo Lite Syrup
1/4 cup sugar
2 tablespoons lemon juice
1/8 teaspoon anise extract (optional)
1 can (8 ounces) pineapple chunks, drained
2 medium grapefruits, peeled and cut into bite-sized pieces
2 large oranges, peeled and cut into bite-sized pieces
4 Clementine tangerines, peeled and cut into bite-sized pieces
1 cup seedless red OR green grapes

Mix syrup, sugar, lemon juice and anise extract together in a small bowl until sugar dissolves. Set aside. Combine pineapple, grapefruit, oranges, tangerines and grapes. Pour syrup over fruit; toss to combine. Chill covered for at least 30 minutes before serving. Makes 6 to 8 servings

Karolina Rye Bread

1 envelope Fleischmann's Active Dry Yeast
2-1/4 cups warm water, divided
1 teaspoon sugar
1/4 cup Mazola Corn Oil
1/2 cup Karo Dark Corn Syrup
1/4 cup mild molasses
1 tablespoon salt
3 cups rye flour
5 to 5-1/2 cups all-purpose flour

Dissolve yeast in 1/4 cup water in large mixing bowl. Add sugar and let stand 5 minutes. Add remaining 2 cups water, corn oil, corn syrup, molasses and salt. Add rye flour and beat with electric mixer at high speed for 2 minutes.

Add white flour gradually until it makes a soft dough. Knead dough 8 minutes or until smooth and elastic. Place dough in a greased 3-quart bowl and turn greased side up. Cover with plastic wrap and let rise until doubled in size (about 1-1/2 hours).

Punch dough down and divide in half. Flatten dough to remove air bubbles and form into a ball (about 5 inches in diameter). Place dough in a greased 8-inch cake pan. Spray plastic wrap with cooking spray and cover dough. Let rise until doubled in size (about 1 hour). Score top of loaf using a very sharp wet knife to make a large X (about 1/4-inch deep).

Preheat oven to 375°. Bake for 30 minutes or until golden. Brush with soft butter or corn oil, and bake another 3 minutes. Remove from pans. Cool on wire rack. Makes 2 loaves

Glazed Acorn Squash

2 medium acorn squash, halved and seeded
1-1/2 cups cold tap water
1/3 cup Karo Light or Dark Corn Syrup
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 400º. Place squash cut-side down in 13 x 9 x 2-inch baking dish; add water. Bake 30 minutes or until squash is fork tender. Turn squash cut-side up. Combine corn syrup, butter, cinnamon and salt in a small bowl.

Spoon corn syrup mixture into squash cavities. Reduce oven temperature to 350º. Bake 15 minutes or until fork tender, basting occasionally. Makes 4 servings

Chocolate Macadamia Nut Pie

3 ounces semisweet baking chocolate
1/4 cup butter
1/2 cup heavy cream
1/2 cup Karo Light Corn Syrup
3 eggs
1/3 cup sugar
1/3 cup brown sugar
1 jar (3-1/2 ounces) macadamia nuts, coarsely chopped and toasted (about 3/4 cup)
1 (9-inch) unbaked deep-dish pie crust
Whipped cream and macadamia nuts dipped in chocolate (optional)

Preheat oven to 350º. Combine chocolate and butter in small heavy saucepan; stir over low heat until melted and smooth. Remove from heat. Stir in cream and corn syrup until well blended.

Beat eggs and sugars in medium bowl until well mixed. Stir in chocolate mixture until well blended. Stir in macadamia nuts. Pour into pie crust.

Bake 40 minutes or until knife inserted in center of pie comes out clean. Cool on wire rack. If desired, serve with whipped cream and macadamia nuts. Makes 8 servings

Chocolate Truffles

1/4 cup Karo Light Corn Syrup
6 tablespoons butter or margarine
1/2 cup heavy or whipping cream
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
Cocoa, powdered sugar or finely chopped nuts, as desired

Combine Karo, butter and cream in a 1-quart saucepan. Bring to a boil over medium heat. Remove from heat. Add semisweet and unsweetened chocolate; stir until completely melted.

Pour into shallow baking pan lined with plastic. Cover and refrigerate about 3 hours or until firm. Lift plastic wrap and chocolate mixture out of pan. Shape teaspoonfuls of chocolate mixture into 1-inch balls. Roll in the cocoa, powdered sugar or chopped nuts, as desired. Store in a tightly covered container in the refrigerator. Makes 48 truffles

Swedish Spice Cake

3-1/4 cups flour
2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 cup butter
1 cup karo dark corn syrup
2 eggs
1 cup sugar
1/2 cup buttermilk

Preheat oven to 325°. Stir together flour, spices and baking soda; set aside. Melt butter over medium heat; stir in corn syrup.

Beat eggs and sugar unti thick and foamy with an electric mixer. Beat in melted butter mixture. Alternate additions of flour mixture and buttermilk.

Pour batter evenly into two greased 8-1/2 x 4-1/2-inch loaf pans. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes before serving. This cake is traditionally served warm with a generous smear of butter on each slice. Makes 2 loaves

Ultimate Chocolate Chip Cookies

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 cup sugar
3/4 cup Karo Corn Syrup with real Brown Sugar
2 eggs
1 teaspoon vanilla
2 cups (12 ounces) chocolate chips

Preheat over to 375°. Stir together flour, baking soda and salt. Set aside. Combine butter, sugar and Karo in mixer. Add eggs and vanilla mixing until fluffy. Gradually pour flour mixture into blender bowl; continue mixing.

Add chocolate chips; mix thoroughly. Scoop 2 tablespoons (1 ounce) cookie dough per cookie onto baking sheets with one dozen evenly spaced mounds of dough per standard-sized cookie sheet.

Bake 9 to 11 minutes. Cool on baking sheet for 2 to 3 minutes before transferring to cooling rack. Place cooled cookies in an airtight container for storage. Makes 4 dozen

Tiramisu Trifle

1-1/4 cups cold milk
2/3 cup Karo Light Corn Syrup, divided
1 package (3-1/2 ounces) instant vanilla pudding
1 package (8 ounces) cream cheese, softened
1/3 cup hot water
4 teaspoons instant coffee granules
1 package (3 ounces) ladyfingers (about 15)
Grated chocolate for garnish

Beat milk, 1/3 cup corn syrup and pudding in small bowl with mixer at low speed for 2 minutes. Let stand 5 minutes. Beat cream cheese in another small bowl with same beaters at medium speed until fluffy. Gradually beat in pudding mixture until blended. Stir water, instant coffee and remaining 1/3 cup corn syrup in a 1-cup measuring cup, until smooth.

Assemble trifle by splitting ladyfingers in half. Arrange bottom halves in 8-inch square pan. Spoon half of the coffee syrup over ladyfingers. Spread with half of the cream cheese mixture. Repeat with remaining ladyfingers, syrup and cream cheese mixture. Sprinkle with grated chocolate. Cover. Chill 3 hours or until set. Makes 8 servings

Peanut Butter Fudge

Mazola Pure Cooking Spray
1/4 cup Karo Light or Dark Corn Syrup
1/4 cup butter
1 18-ounce jar (2 cups) creamy peanut butter
1-1/4 cups powdered sugar
1 teaspoon pure vanilla extract

Spray 8-inch square baking pan with cooking spray; set aside. Combine corn syrup and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, until butter melts. Remove from heat; stir in peanut butter. Cook and stir over low heat until smooth. Remove from heat.

Add powdered sugar and vanilla. Beat until smooth with wooden spoon. Spread in prepared pan. Refrigerate 2 hours or until firm. Cut into 1-inch squares. Makes 64 pieces

Asian Spicy Shrimp with Snow Peas

1/2 cup teriyaki sauce
1/2 cup Karo Lite Syrup
1/2 cup water
2 tablespoons corn starch
1 teaspoon fresh grated ginger
2 tablespoons Mazola Corn Oil, divided
4 to 5 cups assorted cut-up vegetables such as snow peas, red pepper strips, sliced green onions
1-1/2 pounds medium shrimp, peeled and deveined
Hot cooked rice or pasta

Mix teriyaki sauce, syrup, water, corn starch and ginger in a small bowl; set aside. Heat 1 tablespoon corn oil in large skillet over medium-high heat.

Stir-fry vegetables in skillet for 2 to 3 minutes or until tender crisp. Remove vegetables from skillet and set aside. Add remaining 1 tablespoon corn oil and shrimp to skillet; stir-fry just until shrimp is opaque, 2 to 3 minutes. Remove shrimp. Add teriyaki sauce mixture to skillet.

Cook, stirring constantly, and bring to boil over medium-high heat. Boil 1 minute. Return shrimp and vegetables to skillet and stir until heated through. Serve over hot cooked rice or pasta. Makes 8 servings

Sweet & Sour Pork

Sauce:
1 tablespoon corn starch
1 tablespoon sucralose sweetener and brown sugar blend
1/2 cup Karo Lite Syrup
2-1/2 tablespoons cider vinegar
2 tablespoons ketchup
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon minced fresh ginger

Stir-Fry:
2 teaspoons Mazola Corn Oil
1 pork tenderloin (1 to 1-1/2 pounds), cut into 1-inch by 1-inch chunks
1 medium red onion, cut into 1-inch by 1-inch chunks
1 medium green bell pepper, cut into 2-inch by 2-inch chunks
1 can (20 ounces) juice packed pineapple chunks
1 small tomato, cut into 1-inch by 1-inch chunks
Hot cooked brown rice

Combine corn starch and sucralose until blended. Gradually stir in syrup until well mixed. Add remaining sauce ingredients and set aside.

Heat oil in large skillet over high heat. Brown the pork on all sides, stirring occasionally (about 5 minutes). Add onions and peppers and continue cooking for 2 to 3 minutes. Reduce heat to medium.

Add sauce mixture, pineapple and tomatoes and bring to a boil. Cook for 1 minute. Remove from heat and serve over prepared rice. Makes 6 servings

Rocky Road Cereal Bars

6-1/2 cups chocolate crispy cereal
4 cups miniature marshmallows
1 cup peanuts
1 cup Karo Light Corn Syrup
1 package (12 ounces) semi-sweet chocolate chips
1 cup creamy peanut butter

Combine cereal, marshmallows and peanuts in a large mixing bowl. Set aside. Heat corn syrup and chocolate chips in a saucepan over medium heat until smooth, about 4 to 5 minutes (or in microwaveable container, microwave on high (100%) for 1-1/2 minutes until smooth).

Remove from heat and stir in peanut butter. Combine with cereal mixture and mix well. Chill 1 hour until firm and cut into squares. Makes 24 bars