Karo Syrup Recipes

Chocolate No Bake Cookies

1 cup Karo Light Corn Syrup
1 cup sugar
1 cup peanut butter, creamy or chunky
1 cup semi-sweet chocolate chips
1 cup coconut
1 cup chopped walnuts
3 cups quick oats (not instant)

Mix corn syrup and sugar in a large saucepan. Heat to a full boil. Remove from heat. Stir in peanut butter and chocolate chips until melted. Add coconut, nuts and oats. Mixture will be rather stiff.

Drop by rounded tablespoons onto waxed paper. (Use 2 spoons, one to scoop dough and one to push it off spoon onto the paper.) Cool 30 minutes. Makes 42 cookies

Ooey Gooey Krisper Bars

Mazola Pure Cooking Spray
1 cup Karo Corn Syrup with real Brown Sugar
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup crunchy or creamy peanut butter
6 cups crispy rice cereal
3/4 cup semi-sweet mini chocolate chips
1/2 cup peanut butter chips (optional)

Spray a 9" x 13" pan with Mazola cooking spray. Combine Karo syrup, sugar and salt in a large saucepan and cook over medium heat, stirring to dissolve sugar until mixture just begins to boil (or microwave on high (100%) for 2 to 2 1/2 minutes until syrup bubbles around the edge.) When mixture begins to bubble and has a light froth on the surface, remove from heat and add peanut butter; stir until well blended.

Stir in cereal. Pour into prepared pan; pat with greased spatula or waxed paper to level. Sprinkle with mini chocolate chips, and peanut butter chips, if desired; then press down with greased spatula or waxed paper. Cool and cut into squares. Makes 24 squares

Hazlenut Fig Tart

1 prepared pie crust
3 eggs
2/3 cup brown sugar
2/3 cup Karo Dark Corn Syrup
1/4 cup butter
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon pure bourbon vanilla extract
1 teaspoon fresh lemon peel
1 cup chopped, dried figs
3/4 cup coarsely chopped hazlenuts

Preheat oven to 350°. Fit pie crust into 10 to 11-inch tart pan. Combine eggs, brown sugar, corn syrup, butter, allspice, nutmeg, vanilla and lemon peel in a large bowl. Mix well. Add figs and hazlenuts. Pour into crust. Bake at 350°. for 40 to 45 minutes until filling is set and nicely browned. Cool. Makes 10 servings

Irish Cream Pecan Pie

3 eggs
1 cup sugar
1/4 cup sour cream
1 cup Karo Light Corn Syrup
1 tablespoon butter, melted
2 tablespoons Irish Cream liqueur
1 cup pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°. Beat eggs slightly with a fork in a medium bowl. Add sugar, sour cream, Karo®, butter and Irish Cream liqueur; stir until blended. Stir in pecans.

Pour into pie crust. Bake for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings

Kahlua Pecan Pie

1/4 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon corn starch
3 eggs
1/4 cup Kahlua
1/2 cup Karo Dark Corn Syrup
2/3 cup or 1 can (5 ounces) evaporated milk
1 1/4 cups pecan halves or pieces
1 (9-inch) unbaked or frozen deep-dish pie crust
Whipped Cream (optional)

Preheat oven to 400°. Cream together butter, sugar, vanilla and corn starch in a large bowl. Mix well. Beat in eggs one at a time. Stir in Kahlua, Karo®, evaporated milk and pecans. Mix well and pour into crust.

Bake for 10 minutes then reduce heat to 325° and bake 40 minutes or until firm. Refrigerate. If desired, serve with whipped cream. Makes 8 servings

Spice Cake with Maple Brown Sugar Frosting

1 cup Karo Corn Syrup with real Brown Sugar
3/4 cup butter
1 cup sugar
3 eggs
3 cups flour
1-1/2 teaspoons baking soda
2 tablespoons pumpkin pie spice
1 teaspoon salt
1-1/2 cups buttermilk
Maple Brown Sugar Frosting

Preheat oven to 350°. Cream together Karo, butter and sugar in large mixing bowl. Add eggs beating until light and fluffy. Stir together flour, soda, pumpkin pie spice and salt in small bowl. Beat flour mixture into mixing bowl with butter mixture.

Stir in buttermilk and mix well. Pour batter into two greased and floured 8 or 9-inch round baking pans. Bake at 350° for 35 to 45 minutes, depending on pan size. Remove from oven and cool on wire rack. Frost with Maple Brown Sugar Frosting.

Maple Brown Sugar Frosting
2 tablespoons Karo Corn Syrup with real Brown Sugar
4 cups powdered sugar
1/2 teaspoon maple flavoring
1/2 cup butter, softened
5 to 6 tablespoons half & half

Stir all ingredients together with a wire whisk or beat with an electric mixer until very smooth. If frosting is too thick, add additional tablespoon half & half. Use 1-1/4 cups frosting for each cooled cake layer. Makes 2 1/2 cups frosting

Cumin Glazed Grilled Salmon

1-1/2 tablespoons ground cumin
1-1/2 teaspoons garlic salt
1/2 teaspoon fine grind black pepper
1/2 cup Karo Dark Corn Syrup
4 salmon fillets (6 to 8 ounces each)

Heat a dry non-stick skillet on medium high heat. Add cumin and toss for 1 to 2 minutes until cumin is toasted. Use care not to burn. Remove from heat and allow to cool for 10 minutes.

Combine cumin, garlic salt, black pepper and dark corn syrup in a small bowl. Mix well. Brush glaze over both sides of the salmon. Grill or broil, turning once and brushing liberally with glaze. Cook 8 to 10 minutes until salmon flakes easily. Makes 4 servings

Apple Cider Mustard Sauce Chicken

1/2 cup Karo Corn Syrup with real Brown Sugar
1/4 cup soy sauce
1/2 cup apple cider concentrate or apple juice concentrate
2 tablespoons grainy or whole grain mustard
1/2 teaspoon salt (optional)
4 boneless skinless chicken breasts (1 to 1-1/2 pounds total)

Mix all ingredients together except chicken breasts, stirring well. Reserve 1/4 - 1/2 cup for sauce. Pour remaining sauce over chicken breasts as marinade. Marinate at least 15 minutes or for several hours.

Heat grill or broiler to medium/high heat, 400°. If broiling, line broiler pan with heavy duty aluminum foil as excess sauce will burn easily.

Cook for 5 to 10 minutes per side to internal temperature of 165°. If desired, baste with marinade while grilling or broiling.

To serve place cooked chicken on plate, drizzle with reserved sauce. For extra juiciness, slice chicken breasts before drizzling with sauce. Makes 4 servings

To make apple cider concentrate simply simmer 1 quart apple cider down to 3/4 cup.

Asian BBQ Glazed Pork Tenderloin

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 fresh minced ginger
1/2 teaspoon Chinese chili sauce or hot sauce
2 pounds pork tenderloin (may be packaged in pairs with each tenderloin weighing around one pound each)

Stir together first six ingredients. Pour half of glaze over pork. Marinate at least 15 minutes. Heat remaining glaze for 2-3 minutes in microwave using 1-quart bowl or measuring cup.

Grill or roast pork at 350° for 20 to 25 minutes per side if cooking one large tenderloin. If cooking two smaller pork tenderloins (around one pound each), then cook for 10 to 15 minutes per side. Drizzle reserved glaze over cooked pork. Makes 4 servings

Jubilee Pie

3 eggs
1 cup milk
1/2 cup buttermilk baking mix
1/2 cup Karo Light or Dark Corn Syrup
1/4 cup butter, softened
1 cup (6 ounces) semi-sweet chocolate chips, melted
1 can (21 ounces) cherry pie filling
1/4 teaspoon almond extract
1 cup heavy cream, whipped
Chocolate curls (optional)

Preheat oven to 350°. Grease a 9-inch pie plate. Combine eggs, milk, baking mix, corn syrup, butter and melted chocolate in food processor or blender and blend for 1 minute. Pour into prepared pie plate; let stand 5 minutes.

Bake 35 to 40 minutes or until filling is puffed and set. Cool on wire rack 1 hour; center will fall, forming a well. While pie bakes, mix cherry pie filling and almond extract; refrigerate.

Fill center of cooled pie with cherry mixture; refrigerate at least 1 hour. Swirl or pipe whipped cream around edge of pie before serving. Garnish with chocolate curls, if desired. Makes 8 servings

Deep Dish Cherry Pie

2 cans (14.5 ounces each) tart red cherries
1/4 cup corn starch
1/2 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup Karo Light Corn Syrup
1 tablespoon butter, melted
1/2 teaspoon pure almond extract
4 drops red food coloring
2 (9-inch) unbaked pie crusts
Vanilla ice cream, optional

Preheat oven to 400°. Drain cherries and reserve juice. Mix 1/2 cup cherry juice with corn starch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food coloring; stir until combined. Stir in cherries.

Assmble pie by placing one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust.

Bake for 10 minutes; reduce heat to 350° and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired. Makes 1 pie

Brown Sugar Brined Turkey

1 (12 to 14 pound) turkey
Triple batch of Brown Sugar Bacon Glaze
2 cups Karo Corn Syrup with real Brown Sugar
3 quarts water
1 quart chicken broth
1 cup coarse salt
1/2 cup sugar
4 bay leaves
4 whole cloves
8 cups ice
Additional water as needed to immerse turkey

Line a large bowl or dishpan or clean 4 to 5 gallon bucket with a 30 gallon plastic bag. Clean a 12 to 14 pound turkey and place in container. Set aside one batch of Brown Sugar Bacon Glaze for glazing turkey during roasting. Combine remaining ingredients and stir until salt is mostly dissolved.

Pour over turkey, adding additional water as needed to immerse turkey and tie bag around top. Refrigerate at least two hours and up to 24 hours. Discard used marinade and roast turkey according to package directions. Baste with reserved glaze during roasting. Remember to loosely tent foil over turkey once glaze is applied. Makes 8 servings

Brown Sugar Bacon Glaze
5 strips smoked bacon, uncooked
1/2 cup chopped onion
1 cup Karo Corn Syrup with real Brown Sugar
2 tablespoons soy sauce

Stir bacon and onion in small saucepan over medium heat for 5 minutes or until bacon is cooked and onion is translucent. Add corn syrup and soy sauce; bring to low boil for 2 minutes stirring constantly. Remove from heat; cool to room temperature.

Remove bacon strips; use glaze to brush on turkey every 30 to 45 minutes during roasting. After glazing it is important to cover the turkey with loosely tented foil. Remove foil and arrange bacon strips on top of turkey during last 10 minutes of roasting.

Microwave Instructions: Place bacon and onion in microwave safe container. Heat on high for 2 minutes. Add remaining ingredients; stir well then heat for 2 more minutes. Cool to room temperature. Makes 1 cup

Cranberry Apple Pie

1-1/2 cups peeled, chopped cooking apples
1/4 cup corn starch
1-1/2 cups fresh or frozen cranberries
3/4 cup sugar
1/4 teaspoon salt
3/4 cup Karo Light Corn Syrup
1/4 cup water
1-1/2 teaspoons grated orange peel
2 tablespoons butter OR margarine
2 (9-inch) unbaked pie crusts

Preheat oven to 400°. Mix apples and corn starch in a small bowl; set aside. Combine cranberries, sugar, salt, corn syrup and water in a medium saucepan. Cook over medium heat 5 minutes or until cranberry skins pop, stirring frequently. Remove from heat; add orange peel, butter and apple mixture.

Assemble pie by placing one crust in pie pan. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350° and bake 40 minutes longer or until lightly browned.

Quick Chicken Stir-Fry

3/4 pound (12 ounces) boneless, skinless chicken breasts, cut into thin strips
4 tablespoons soy sauce, divided
2 tablespoons corn starch, divided
2 cloves garlic, minced
1/2 teaspoon Ground Ginger
2 tablespoons Mazola Vegetable Oil, divided
1 zucchini, sliced
1 red bell pepper, sliced
1 onion, sliced
4 ounces mushrooms, sliced
2 tablespoons Karo Light Corn Syup (optional)
Hot cooked rice

Combine chicken, 1 tablespoon each soy sauce and corn starch, garlic and ginger in a medium bowl; let stand 15 minutes. Combine remaining 3 tablespoons soy sauce, 1 tablespoon corn starch and 3/4 cup water; set aside. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add vegetables and stir-fry 5 minutes; remove from skillet.

Heat remaining 1 tablespoon oil in same skillet. Add chicken and stir-fry 2 minutes. Stir in vegetables and soy sauce mixture; stirring constantly, bring to boil and boil 1 minute. For sweeter taste, stir in 2 tablespoons corn syrup while boiling. Serve over rice. Makes 4 servings

Brown Sugar Bacon Glaze

5 strips smoked bacon, uncooked
1/2 cup chopped onion
1 cup Karo Corn Syrup with real Brown Sugar
2 tablespoons soy sauce

Stir bacon and onion in small saucepan over medium heat for 5 minutes or until bacon is cooked and onion is translucent. Add corn syrup and soy sauce; bring to low boil for 2 minutes stirring constantly. Remove from heat; cool to room temperature.

Remove bacon strips; use glaze to brush on turkey every 30 to 45 minutes during roasting. After glazing it is important to cover the turkey with loosely tented foil. Remove foil and arrange bacon strips on top of turkey during last 10 minutes of roasting.

Microwave Instructions: Place bacon and onion in microwave safe container. Heat on high for 2 minutes. Add remaining ingredients; stir well then heat for 2 more minutes. Cool to room temperature. Makes 1 cup

Individual Vanilla Cheesecakes

12 paper baking cups (2-1/2-inch)
12 vanilla wafers
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1 tablespoon corn starch
1 egg
1/3 cup Karo Light Corn Syrup
1 tablespoon lemon juice
1 teaspoon Pure Bourbon Vanilla Extract
Fresh fruit, jam, pie filling OR chocolate curls

Preheat oven to 350°. Line muffin pan with 12 paper baking cups. Place 1 vanilla wafer in each. Beat cream cheese, sugar and corn starch with an electric mixer until well mixed. Add egg and blend well. Add corn syrup, lemon juice and vanilla. Beat 1 minute.

Pour filling into paper baking cups, dividing evenly. Bake for 20 minutes, until just set. Chill for 1 hour. Top with fresh fruit, jam, pie filling OR chocolate curls as desired. Makes 12 servings

Chocolate Cream Pie

1/4 cup sugar
2 tablespoons corn starch
1/8 teaspoon salt
2 ounces semisweet chocolate, finely chopped
2-1/4 cups milk
4 egg yolks
1/4 cup Karo Light Corn Syrup
1 teaspoon vanilla extract
1 graham cracker or chocolate crumb crust
Whipped cream, optional

Mix sugar, corn starch, salt and chocolate thoroughly in heavy saucepan or the top of a double boiler. Whisk milk, egg yolks and corn syrup together; add to sugar mixture and stir well to combine.

Heat mixture over medium heat, stirring constantly until mixture thickens, about 8 to 10 minutes. Remove from heat and stir in vanilla extract.

Pour chocolate cream into pie crust. Cool for 15 minutes on a wire rack. Cover with plastic wrap and chill several hours or overnight in refrigerator. Top with whipped cream and chocolate shavings, if desired.

Chocolate Pecan Pie Bars

Crust:
1-1/2 cups flour
1/4 cup sugar
1/2 cup Corn Starch
3/4 cup butter or margarine

Filling:
1-1/4 cups Karo Light or Dark Corn Syrup
1-1/4 cups sugar
4 eggs, lightly beaten
1/4 teaspoon salt
1-1/2 teaspoons Pure Bourbon Vanilla Extract
1-1/2 cups (6 ounces) pecans, chopped
1 cup semi-sweet chocolate chips

To Make Crust: Combine flour, 1/4 cup sugar and corn starch in a large bowl. Cut in butter until crumbly. Press into greased 13 x 9-inch pan. Bake in a preheated 350º oven for 15 minutes until edges are lightly browned.

To Make Filling: Stir together corn syrup, 1-1/4 cups sugar, eggs, salt and vanilla in a large bowl until blended. Add pecans and chocolate chips. Pour over crust and bake an additional 35 minutes until filling is firm around the edges and slightly soft in center. Cool completely, about 2 hours, before cutting in bars. Makes 24 bars

Caramel Custard Pie

1/2 cup sugar
3 tablespoons corn starch
Dash of salt
2 cups milk
3 egg yolks
1/2 cup Karo Dark Corn Syrup
1 tablespoon butter
1 teaspoon vanilla extract
1 (8-inch) baked pie crust
3 egg whites
1/4 teaspoon cream of tartar
5 tablespoons sugar

Preheat oven to 350°. Combine 1/2 cup sugar, corn starch and salt in heavy saucepan. Add milk and cook until thickened, about 3 to 5 minutes, stirring constantly. Remove from heat; cool slightly.

Beat egg yolks and corn syrup in a medium bowl. Slowly add hot mixture to corn syrup mixture, beating constantly. Return custard to pan and bring to a simmer over low heat. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Pour hot filling into baked pie crust.

Beat egg whites and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar, beating until stiff peaks form. Spread meringue on top of hot filling to inside edge of crust. Bake for 12 to 15 minutes or until a delicate brown. Refrigerate. Makes 1 pie

Bourbon Pecan Pie

6 tablespoons butter, softened
1 cup dark brown sugar
3 eggs, slightly beaten
1 teaspoon vanilla
3/4 cup Karo Dark Corn Syrup
1 tablespoon Corn Starch
1 tablespoon bourbon
2 cups pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°. Cream together butter and brown sugarin medium bowl. Add eggs, vanilla, Karo® Corn Syrup, Argo® Corn Starch and bourbon. Blend well.

Place 1 cup pecans in bottom of pie crust. Pour pie mixture over the pecans, then top with remaining 1 cup pecans. Bake at 350° for 55 to 60 minutes or until center appears barely set. Cool to room temperature on wire rack. Makes 8 serving

Brownie Pecan Pie

1 cup Karo Light Corn Syrup
1/2 cup sugar
1/8 teaspoon salt
4 ounces semi-sweet baking chocolate, broken into pieces
3 tablespoons butter
4 eggs slightly beaten
1 teaspoon vanilla
1 cup pecans, coarsely chopped
1 (9-inch) unbaked or frozen deep-dish pie crust
Whipped cream (optional)

Preheat oven to 350°. Combine Karo, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.

Add chocolate and butter to Karo mixture, stirring until chocolate is melted and mixture is smooth. Let cool. Slowly pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour mixture into pie crust. Bake at 350° for 50 minutes; cool. If desired, top with whipped cream. Makes 8 servings

Marinated Carrots

2 pounds baby carrots, cooked just until tender-crisp
1/2 medium red onion, thinly sliced
1/2 medium green bell pepper, chopped
1 cup Karo Light Corn Syrup
1 can (10-3/4 ounces) tomato soup concentrate
1/2 cup red wine vinegar
1 teaspoon ground mustard
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Combine carrots, onion and green bell pepper in medium bowl. Combine remaining ingredients in a medium bowl or large jar and mix well. Pour mixture over carrots and marinate at least 2 hours or overnight. Drain marinade before serving. Makes 6 servings

Ginger Cupcakes

Mazola Pure Cooking Spray
1 cup Real Brown Sugar Corn Syrup
1 egg
2/3 cup firmly packed brown sugar
3 tablespoons orange juice
1/2 to 1 teaspoon grated orange rind (from 1/2 medium orange)
1/3 cup Mazola Oil
2/3 cup warm water
2-3/4 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons Ground Ginger
1 teaspoon Ground Saigon Cinnamon
1/4 teaspoon Ground Cloves

Preheat oven to 350°. Spray 24 muffin cups (or line with paper liners) or 2 (9-inch) round cake pans with Mazola Pure Cooking Spray. Beat together Karo Corn Syrup, egg, brown sugar, orange juice, orange rind and Mazola Oil in large bowl. Add water and blend well.

Whisk together flour, baking powder and soda, salt, ginger, cinnamon and cloves in separate bowl. Stir dry ingredients into Karo mixture and beat until thoroughly combined.

Divide batter evenly in prepared pans. Bake 18 to 20 minutes for cupcakes, or 25 minutes for round layers, until lightly browned and toothpick inserted in center comes out clean. Cool for 10 minutes in pans; remove to wire racks to finish cooling.

Note: This old-fashioned cake is reminiscent of cake doughnuts and can be topped with your favorite icing or served warm with your favorite dessert sauce. Makes 24 cupcakes or 2 (9-inch) round layers

Cheesecake Pecan Pie

8 ounces cream cheese, softened
1 egg
1/3 cup sugar
1 teaspoon vanilla
1-1/4 cups pecan halves
2 eggs, slightly beaten
1/4 cup sugar
2/3 cup Karo Light Corn Syrup
1/2 teaspoon vanilla
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°. Combine cream cheese, 1 egg, 1/3 cup sugar, and 1 teaspoon vanilla. Beat until light and fluffy. Spread over bottom of pie shell.

Arrange pecans on the cream cheese mixture. Mix remaining eggs, sugar, Karo and vanilla; stir until well- blended. Carefully pour over pecans. Bake at 350° 50 to 55 minutes or until just set in center. Makes 8 servings

Glazed Ham

1 cup Karo Light or Dark or with real Brown Sugar Corn Syrup
1/3 cup brown sugar
1/4 cup brown mustard
1 ham (3 to 4 pounds)

Combine Karo, brown sugar and mustard in a small bowl. Brush glaze on meat during last 20 minutes of cooking. Makes 1 1/2 cups glaze