Karo Syrup

Karo 100
Anniversary Recipe Favorites
®
th
Classic and new recipes from Karo, the brand that has played
a sweet role in America’s kitchens for 100 years.
Karo corn syrup, a beloved staple in America’s kitchens, is a trusted ingredient
in holiday treats and special foods for life’s everyday celebrations.
Karo® 100th Anniversar y Recipe Favorites
Easter Ooey Gooey Karo® Krisper Bars
Great Idea:
Ooey Gooey Karo Krisper Bars are a sure hit for a festive Easter gift or a sweet
addition to any Easter basket.
Directions:
Add to your Easter Egg decorating tradition
by making this festive family treat that everyone will love. Create delicious Easter treats
by using cookie cutters to cut the finished
Krisper bar mixture into holiday shapes like
eggs, chicks and bunnies. Then decorate
with pastel colored icing and your favorite
Easter candies. Use a plastic sandwich bag
with corner snipped to pipe on a frosting
boarder or design. To make Easter-shaped
"sandwiches," spread apricot or your
favorite jam between two cut Krisper bars.
1. Combine Karo corn syrup, sugar and salt in a large saucepan and cook over medium heat until it begins to boil. (Or
microwave on high (100%) for 2 to 2-1⁄2 min. until syrup bubbles form around the edge of the pan). Stir mixture
until sugar dissolves. Stir in peanut butter and remove from heat.
Fun Fact:
Ingredients:
1
cup Karo® light or dark
corn syrup
2
cups corn flakes (or
favorite cereal)
1
cup granulated sugar
2
cups crisp rice cereal
(or favorite cereal)
1
cup (6 oz.) semi-sweet
chocolate chips
1⁄2
cup (3 oz.) peanut butter
chips (optional)
1⁄2
tsp. salt
1
cup crunchy or creamy
peanut butter
1
cup oatmeal
(or favorite cereal)
2. Stir in oatmeal, corn flakes and crisp rice cereal (or substitute 5-6 cups of your favorite cereal). Pour mixture into
greased 8-inch square pan and set aside.
3. Melt chocolate chips in small saucepan over lowest heat, stirring constantly. (Or microwave on medium-high (70%)
for 1 min. Stir, then microwave at additional 10- to 20-second intervals, stirring until smooth). Spread over bars. If
desired, melt peanut butter chips and use small spoon to dot or drizzle onto bars in any design you prefer. Cut into
16 squares or triangles.
Classic Pecan Pie (and chocolate variation)
Great Idea:
Pecan pie originated in the South, where pecans are abundant. Baking them in a pie
was a great way to use them up. Try this classic recipe or the chocolate variation.
Ingredients:
1
cup Karo® light or dark
corn syrup
3
eggs, slightly beaten
1
cup sugar
2
Tbsp. margarine or butter,
melted
To celebrate its 100th anniversary as an
American kitchen staple, Karo introduced a
new mouth-watering signature recipe, Ooey
Gooey Karo Krisper Bars.
1
tsp. vanilla
1-1⁄4 cups pecans
1
(9-inch) unbaked or
frozen deep-dish pie
crust
Directions:
1. Preheat oven to 350°F.
2. In medium bowl beat eggs slightly with fork. Add sugar, Karo corn syrup, margarine and vanilla; stir until blended.
Stir in pecans. Pour into pie crust.
3. Bake 50 to 55 min. or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
Chocolate Pecan Pie
Prepare as directed above but add 4 oz. semi-sweet or 2 oz. unsweetened chocolate, melted, into sugar and Karo
corn syrup in Step 2.
Coat your measuring cup with Mazola®
No Stick cooking spray before pouring your
syrup in. The measured amount of Karo
will pour more easily and help ensure more
Karo makes it into the recipe instead of
remaining in the cup.
Fun Fact:
In the 1930’s the wife of a Karo sales
executive discovered a new use for Karo
corn syrup. Through experimentation in her
kitchen, she discovered that a mixture of
Karo corn syrup, sugar, eggs, vanilla, and
pecans baked in a pie shell produced the
now classic Karo Pecan Pie, a world-class
favorite.
Karo® 100th Anniversar y Recipe Favorites
Fluffy Frosting
Great Idea:
This homemade frosting adds the perfect accent to cakes, cupcakes and Ooey Gooey
Karo Krisper Bars.
Ingredients:
1
cup Karo® light corn
syrup
2
egg whites
1⁄8
tsp. salt
1⁄4
cup sugar
1-1⁄2 tsp. vanilla
Use frosting on Ooey Gooey Karo Krisper
Bars and then dip into colored sugar and
sprinkles to decorate.
Fun Fact:
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to fill more than 7,000 Olympic-sized pools!
Directions:
1. In large bowl with mixer at high speed beat egg whites and salt until soft peaks form.
2. In small saucepan combine corn syrup and sugar. Stirring constantly, cook over medium-low heat until sugar
dissolves and mixture comes to a full boil. Remove from heat.
3. Beating constantly, pour hot syrup into egg whites in a fine steady stream. Beat in vanilla. Continue beating until
mixture holds stiff peaks.
4. Use immediately. Frosts 2-layer, 8- or 9-inch cake.
Easy Chocolate Syrup
Great Idea:
This homemade syrup is a great topping for ice cream, cakes or other desserts. And,
because no baking or cooking is involved, kids can make it on their own!
Ingredients:
1⁄2
cup Karo® light corn
syrup
6
Tbsp. unsweetened cocoa
1⁄4
tsp. salt
1⁄4
tsp. vanilla
Create a self-serve sundae bar with homemade toppings ranging from chocolate syrup
to crushed Ooey Gooey Karo Krisper Bars.
Fun Fact:
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to circle the globe six times!
Directions:
1. In small bowl gradually stir corn syrup into cocoa until blended. Stir in salt and vanilla.
2. Store covered in refrigerator.
Karo® 100th Anniversar y Recipe Favorites
Ham Glaze
Great Idea:
This easy glaze adds pizzazz to the versatile baked ham.
Ingredients:
1
cup Karo® light or dark
corn syrup
1⁄2
cup packed brown sugar
3
Tbsp. prepared mustard
1⁄2
tsp. ground ginger
Dash ground cloves
Ham is a great main dish for everyday
meals, beyond holidays and special occasions, because you can easily incorporate
leftover ham in your casseroles, sandwiches
and soups.
Fun Fact:
Directions:
1. In a medium saucepan combine Karo corn syrup, brown sugar, mustard, ginger and cloves.
2. Bring to a boil over medium heat; boil 5 min., stirring constantly.
When brushed onto baked ham, barbecued
meats, baked vegetables, or fresh fruit, Karo
corn syrup is an ideal glaze that slightly
caramelizes to enhance the flavor and
appearance of cooked foods.
3. Brush on ham frequently during last 30 min. of baking.
Microwave Directions:
1. In a 1-1⁄2-quart microwavable bowl combine all ingredients.
2. Microwave on HIGH (100%) for 6 min. Glaze ham as above.
Chocolate Fruit Plunge
Great Idea:
A short prep-time makes this a great impromptu treat, and it’s also perfect for parties.
Ingredients:
2⁄3
cup Karo® light or dark
corn syrup
1⁄2
cup heavy or whipping
cream
1
package (8 oz) semisweet chocolate
Assorted fresh fruit
Use chocolate plunge for other "dippers"
including candied pineapple, dried apricots,
waffle squares, lady fingers, macaroons,
pretzels, croissants, mint cookies or peanut
butter cookies.
Fun Fact:
Directions:
1. In medium saucepan stir corn syrup and cream. Bring to boil over medium heat.
2. Remove from heat. Add chocolate; stir until melted.
3. Serve warm as a dip for fruit or cookies.
Microwave Chocolate Plunge:
1. In medium microwavable bowl stir corn syrup and cream. Microwave on High (100%), 1-1/2 min. or until boiling.
2. Add chocolate; stir until melted.
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to stand as tall as 5 million Sears Towers
stacked one on top of another!
Karo® 100th Anniversar y Recipe Favorites
Karo Lollipops
Great Idea:
Homemade lollipops are a fun family project and make a great afternoon snack.
Ingredients:
1
2
cup Karo® light corn
syrup
cups sugar
1⁄2
cup water
1⁄2
tsp. food color
Use this tasty make-ahead treat to add
into your child’s birthday party favor bags.
Decorate by adding sprinkles or candies to
the lollipops before they harden.
1-1⁄2 tsp. flavoring
Fun Fact:
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to make 192 billion lollipops!
Directions:
1. Place three dozen popsicle sticks on a greased pan or aluminum foil.
2. Cook and stir Karo corn syrup, sugar and water in saucepan over medium heat to dissolve sugar, then cook, without stirring, to 300°F or until small amount of mixture separates into hard, brittle threads in very cold water.
3. Cool for a minute, then stir in color and flavoring. To color and flavor: use red food color with anise; green with
peppermint; yellow with lemon; and orange with orange flavoring.
4. Pour a small amount of candy over one end of each popsicle stick to make a circle 2 inches across. If candy sets
too hard to pour, stir over very low heat just to re-melt.
Easy Caramel Popcorn
Great Idea:
An ever-popular treat for children of all ages.
Ingredients:
1⁄2
cup Karo® light or dark
corn syrup
1⁄2
cup (1 stick) margarine
or butter
3
quarts popped corn
1⁄2
tsp. salt
3
cups unsalted mixed nuts
1⁄2
tsp. vanilla
1
cup firmly packed brown
sugar
1⁄2
tsp. baking soda
Directions:
1. Spray large shallow roasting pan with Mazola® No Stick cooking spray. Combine popcorn and nuts in pan; place
in 250°F oven while preparing glaze.
2. In heavy 2-quart saucepan stir brown sugar, Karo corn syrup, margarine and salt.
3. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 5 min. Remove from heat; stir in vanilla
and baking soda. Pour syrup mixture over warm popcorn and nuts, stirring to coat.
4. Bake in 250°F oven, stirring occasionally, 1 hour. Remove from oven. Cool; break apart. Store in tightly-covered
container.
This sweet treat is a delight for food lovers,
potluck dinners and office gatherings. Also
makes a great gift for teachers and friends
wrapped in a decorative tin.
Fun Fact:
Karo light corn syrup is used when a delicately sweet flavor is desired. Karo dark corn
syrup is ideal when a more robust caramel
flavor and rich brown color is desired.
Karo® 100th Anniversar y Recipe Favorites
Fast 'n' Fabulous Chocolate Fudge
Great Idea:
So rich and creamy, this decadent, truffle-like fudge melts in your mouth.
Ingredients:
1⁄2
cup Karo® light or dark
corn syrup
1⁄3
cup evaporated milk
2
packages (8 squares each)
semi-sweet chocolate or 3
cups (18 oz.) semi-sweet
chocolate chips
3⁄4
cup confectioners sugar
2
tsp. vanilla
1
cup coarsely chopped
walnuts (optional)
Before refrigerating, drop small dollops of
creamy peanut butter over the fudge and
using a small knife or spatula, swirl fudge
to marbleize.
Fun Fact:
Directions:
1. Line 8-inch square baking pan with plastic wrap.
2. Combine Karo corn syrup and evaporated milk in 2-quart saucepan. Add chocolate. Stirring constantly, cook over
medium-low heat until chocolate melts. Remove from heat.
Karo corn syrup is great for making candy
since it gives a smooth, sweet flavor without the grainy texture of sugar. Imagine,
Americans have enjoyed enough bottles of
Karo corn syrup in its 100-year history to
make 52 billion batches of fudge.
3. Add confectioners sugar, vanilla and nuts; stir until thick and glossy. Spread in prepared pan. Refrigerate 2 hours
or until firm.
Divinity
Great Idea:
This classic treat is a beloved favorite for children and adults of all ages.
Ingredients:
2
egg whites, at room
temperature
2-1⁄2 cups sugar
1
tsp. vanilla
1⁄2
cup water
1
1⁄4
tsp. salt
cup chopped nuts
(optional)
1⁄2
cup Karo® light corn
syrup
Directions:
1. In 2-quart saucepan combine sugar, corn syrup, water and salt. Stirring constantly, bring to boil over medium heat.
Without stirring, cook over low heat (small to medium bubbles breaking across surface of liquid) until temperature
on candy thermometer reaches 266°F or small amount of mixture dropped into very cold water forms a hard ball
which doesn’t flatten until pressed, about 40 min.
2. When temperature reaches 260°F, transfer to a large bowl. With mixer at high speed, beat egg whites until stiff
peaks form. Beating at high speed, gradually add hot syrup in a thin, steady stream. DO NOT SCRAPE SIDE OF
SAUCEPAN. Continue beating at high speed until mixture begins to lose its gloss, about 3 min.
3. Reduce speed to low. Beat in vanilla. Continue beating at low speed until mixture holds a peak and does not spread
when dropped from a spoon, about 8 min. (If mixture becomes too stiff for mixer, beat with wooden spoon.)
Immediately stir in nuts.
4. Working quickly, drop mixture by teaspoonfuls onto waxed paper*. Let stand until set. Store in tightly-covered container.
* OR, spread in 8- or 9-inch square baking pan lined with square baking pan lined with plastic wrap. Cool on wire rack. Cut into squares.
Store in tightly-covered container.
Garnish divinity with candied cherries for
Valentine’s Day and jelly beans for Easter.
Fun Fact:
Before the introduction of Karo corn syrup,
the American housewife carried her syrup
jug to the grocery store to be refilled from
the grocer’s barrels of syrup.
Karo® 100th Anniversar y Recipe Favorites
Chocolate Chunk Cookies
Great Idea:
A true milk n’ cookies classic for kids of all ages.
Ingredients:
3⁄4
cup firmly packed brown
sugar
2-3⁄4 cups flour
1
egg
1
tsp. baking soda
1
tsp. vanilla
1⁄4
tsp. salt
1
3⁄4
cup butter or margarine,
softened
pkg (8 oz.) semi-sweet
chocolate, cut into 1/2"
chunks, divided
1
cup chopped pecans,
divided
1⁄2
cup Karo® light or dark
corn syrup
Make cookie sandwiches by using creamy
frosting in between two fresh-baked
chocolate chip cookies.
Fun Fact:
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to go to the moon and back three times!
Directions:
1. In bowl combine flour, baking soda and salt.
2. In mixing bowl with mixer at medium speed beat butter and sugar until fluffy. Gradually beat in Karo corn syrup.
Beat in egg and vanilla. Gradually beat in flour mixture until just combined.
3. Stir in half of the chocolate chunks and pecans.
4. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Sprinkle with remaining chocolate chunks
and pecans.
5. Bake in 350°F oven 8 to 10 min. or until lightly browned. Cool on wire rack.
Old Fashioned Lemonade
Great Idea:
A springtime get-together isn’t complete without this all-time favorite thirst quencher.
For a sweet twist on this tangy crowdpleaser, dip the rims of your serving
glasses in Karo syrup and coat in sugar
before serving.
Ingredients:
2
cups Karo® light corn
syrup
2
lemons
1⁄2
cup water
1⁄8
tsp. salt
1
cup fresh lemon juice
Chilled plain seltzer, club
soda or ice water
Visit www.karosyrup.com for dozens of
great recipe ideas.
Fun Fact:
Lemonade Concentrate Directions:
1. With sharp knife or vegetable peeler remove large strips of peel from lemons, being careful not to include any white.
2. In medium saucepan stir lemon peel, Karo corn syrup, water and salt. Bring to a boil over medium-high heat; boil 5
min. Remove from heat.
3. Stir in lemon juice. Remove lemon peels. Store covered in refrigerator up to 10 days.
To make lemonade:
FOR EACH SERVING: Combine 1⁄2 cup lemonade syrup and 1⁄2 cup chilled plain seltzer, club soda or ice water.
In its 100-year history, Americans have
enjoyed enough bottles of Karo corn syrup
to make 256 billion glasses of lemonade!