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2. desserts and baking

From Holiday
Classic Pecan Pie
Page 30
To EVERYday
45
Our
Favorite Recipes!
Chocolate
Scotcheroos
Page 23
Pour out the possibilities
Table Of Contents
Breakfast
No Bake Cereal Bars
Flavored Syrups . . . . . . . . . . . . 3
Citrus Fruit Bowl . . . . . . . . . . . . 4
Caramel Pecan Rolls . . . . . . . . . . 5
Carrot Raisin Bran Muffins . . . . . . . 6
Rocky Road Cereal Bars . . . . . . . Chocolate Scotcheroos . . . . . . . .
Double Chocolate Crispy Treats . . . Peanut Butter Chocolate Crispy Treats
Fruit & Nut Cereal Bars . . . . . . . .
Entrees
Cakes & Pies
Orange Soy Glaze . . . . . . . . . . . 7
Citrus Glazed Ham . . . . . . . . . . 8
Asian Stir-Fry Sauce . . . . . . . . . . 9
Sweet and Sour Meatballs . . . . . . 10
Spicy Shrimp with Snow Peas . . . . 11
Chili Lime Glaze . . . . . . . . . . . 12
Side Dishes
Roasted Vegetables . . . . . . . . . .
Sweet Potato Casserole . . . . . . . .
South-of-the-Border Baked Beans . . Balsamic Vinaigrette . . . . . . . . . Bars & Cookies
O-Henrietta Bars . . . . . . . . . . .
Chocolate No Bake Cookies . . . . . Chocolate Caramel Bars . . . . . . . Oatmeal Hermits . . . . . . . . . . .
Pecan Pie Bars . . . . . . . . . . . . Chocolate Pecan Pie . . . . . . . . . Gingerbread Cake with Lemon Sauce
Frozen Lime Cheesecake Pie . . . . .
Classic Pecan Pie . . . . . . . . . . .
Frozen Pumpkin Cream Pie . . . . . .
Chocolate Tortoni . . . . . . . . . . Classic Pumpkin Pie . . . . . . . . . Cranberry Apple Crisp . . . . . . . . Southern Sweet Potato Pie . . . . . . Peach Pie with Peach Glaze . . . . . Frozen Mocha Pie . . . . . . . . . . Flourless Chocolate Cake with
White Chocolate Mousse . . . . . Deep Dish Cherry Pie . . . . . . . . 13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
Snacks
Ice Cream Sauces . . . . . . . . . . . 40
Cajun Candied Pecans . . . . . . . . 41
No Bake Chocolate Peanut Butter Balls 42
Microwave Peanut Brittle . . . . . . . 43
Fast ‘N’ Fabulous Dark Chocolate Fudge 44
Classic Caramel Corn . . . . . . . . . 45
Taco Crunch Mix . . . . . . . . . . . 46
White Sangria . . . . . . . . . . . . 47
All of our recipes have been
triple-tested in the Karo Test
Kitchens to ensure accurate
performance and delicious
taste and flavor.
Pour Out The Possibilities
For over 100 years, generations
have used Karo for their favorite
recipes. Its sweetness comes from
the wholesome goodness of the
Heartland’s finest corn. Karo’s liquid
form makes it easy to use. And,
because it’s a liquid, it makes baked
goods more moist and helps them
stay that way longer! With Karo, you
can pour out more possibilities for
convenient, delicious recipes your
whole family will love.
Enjoy!
Karo, Argo, Kingsford's, Mazola, Mazola PURE and Spice Islands are registered trademarks of ACH Food Companies, Inc.
Fleischmann's is a registered trademark of AB Mauri Food, Inc.
2
Flavored Syrups
1 cup Karo® Light Corn Syrup
½ cup jam, preserves OR frozen fruit
Prep time: 5 minutes
Cook time: 5 minutes
Makes: 1½ cups
MIX corn syrup with jam or fruit in a small saucepan. IF USING JAMS: Heat
on medium heat until well blended and hot; do not boil. IF USING FROZEN FRUIT:
Heat on medium heat until well blended; simmer 2 to 3 minutes, until fruit is tender.
Recipe Tip
Some flavors to get you started include raspberry, orange, pineapple, blueberry
or peach. Excellent toppings for waffles, pancakes, French toast, crepes, ice
cream or cake!
3
Citrus Fruit Bowl
Prep time: 15 minutes
½ cup Karo® Light Corn Syrup
Chill time: 30 minutes
¼ cup sugar
Makes: 6 to 8 servings
2 tablespoons lemon juice
¹⁄8 teaspoon anise extract (optional)
1 small pineapple, peeled, cored, and cut into bite-sized chunks OR
1 can (8 ounces) pineapple chunks, drained
2 medium grapefruit, 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 corn 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.
4
Caramel pecan rolls
Dough
1 cup butter, softened
½ cup sugar
2 teaspoons salt
2 eggs
3 envelopes Fleischmann’s® RapidRise Yeast
7½ to 8 cups flour
2¼ cups very warm water (120° to 130°F)
9 tablespoons butter, melted
1 cup sugar
2 tablespoons Spice Islands® Ground
Saigon Cinnamon
2 cups (8 ounces) chopped pecans
Prep time: 1 hour
Rest/rise time: 1 hour
Bake time: 15 to 25 minutes
Makes: 2 dozen rolls
Caramel
2 cups (1 pound) butter
2 cups brown sugar
½ cup Karo® Light Corn Syrup
1¼ teaspoons Spice Islands
Pure Vanilla Extract
3 cups (12 ounces) whole pecans
MIX 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl,
combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar
mixture, then add water. Mix well and add an additional 3½ to 4 cups of flour,
1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface.
KNEAD until smooth. Cover and let dough rest 10 minutes. Divide dough into 3
equal portions. ROLL each portion out to an 14x8-inch rectangle on a lightly floured
surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with
cinnamon. Sprinkle ¹⁄3 cup cinnamon sugar and ²⁄3 cup chopped pecans on each
rectangle. Roll up from long side. CUT each roll into 8 slices. For Caramel: MELT
2 cups butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until
blended. Place 1 cup caramel syrup and 1 cup pecans in each of three greased
13x9-inch pans. (OR ½ cup syrup and ½ cup pecans in 8-inch square baking
pans). Place 8 rolls per 13x9-inch pan, OR 4 rolls per 8-inch pan, cut side down.
Cover. RISE until doubled in size, about 45 to 50 minutes. BAKE at 325°F for 15 to
20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly
before turning out of pan.
5
Carrot Raisin Bran Muffins
2 cups raisin and wheat bran flakes cereal
Prep time: 15 minutes
²⁄3 cup buttermilk
Bake time: 20 minutes
½ cup Karo® Dark Corn Syrup
Makes: 12 muffins
1 egg, lightly beaten
½ cup sugar
¼ cup Mazola® Corn Oil
1 cup flour
1 teaspoon baking soda
1 teaspoon Spice Islands® Ground Saigon Cinnamon
¼ teaspoon salt
1 cup finely shredded carrots
MIX cereal, buttermilk and corn syrup in a medium bowl; let stand 5 minutes.
Stir in egg, sugar and oil. In a large bowl, combine flour, baking soda, cinnamon
and salt; stir in cereal mixture just until moistened. Stir in carrots. SPOON into
greased or paper-lined muffin cups. BAKE at 400°F for 20 minutes or until tops
spring back when lightly touched. COOL 5 minutes; remove from pan.
6
Orange Soy Glaze
1 cup Karo® Light OR Dark Corn Syrup
½ cup orange juice concentrate
¼ cup soy sauce
Prep time: 5 minutes
Cook time: 5 minutes
Makes: 1¾ cups
MIX all ingredients in a 1-quart microwaveable container. HEAT in microwave
on HIGH (100%) for 1 to 2 minutes or until boiling.
Divide glaze in half. Brush half of the glaze over pork chops, chicken or salmon
while roasting or grilling. Serve the remaining glaze at the table.
7
Citrus Glazed Ham
8 to 10 pounds fully cooked, bone-in ham
½ cup Karo® Light OR Dark Corn Syrup
1 teaspoon Spice Islands® Orange Peel
1 teaspoon Spice Islands Ground
Saigon Cinnamon
½ teaspoon Spice Islands Ground Cloves
¹⁄8 teaspoon Spice Islands Cayenne Pepper
Prep time: 10 minutes
Roast time: 2 to 3 hours
Rest time: 20 minutes
SCORE ham at 1-inch intervals with a sharp knife; place in baking dish. ROAST
according to manufacturer’s directions. MIX corn syrup, orange peel, cinnamon,
cloves and cayenne pepper in a small bowl. DRIZZLE over ham during the last
30 minutes of roasting. Remove ham from oven; spoon syrup from pan over
ham. Let ham rest 20 minutes before slicing.
8
Asian Stir-Fry Sauce
2 tablespoons Argo® OR Kingsford’s® Corn Starch
3 tablespoons brown sugar
¹⁄8 teaspoon Spice Islands® Crushed Red
OR Cayenne Pepper
½ cup Karo® Light Corn Syrup
½ cup soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
Prep time: 10 minutes
Cook time: 5 minutes
Makes: 1½ cups
STIR corn starch, brown sugar and crushed red pepper together in a small
saucepan OR 1-quart microwaveable dish. Add remaining ingredients; stir well.
COOK over medium heat on stove OR microwave on HIGH (100%) for 2
minutes stirring occasionally. Heat until mixture boils for 1 full minute.
Continue cooking and stirring 1 to 2 additional minutes or until thickened to a
syrup-like consistency. DRIZZLE over your favorite stir-fry just before serving.
Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to
2 weeks.
Variations
Teriyaki Glaze: add 3 tablespoons frozen pineapple juice concentrate.
Chinese Barbeque Sauce: add 3 tablespoons Hoisin sauce, ¼ teaspoon Spice
Islands Cayenne Pepper and ½ cup ketchup OR favorite barbeque sauce.
Thai Peanut Sauce: decrease the soy sauce to ¼ cup; add ¹⁄3 cup chunky
peanut butter and ¹⁄3 cup coconut milk. Garnish with minced green onions,
Spice Islands Sesame Seeds and Spice Islands Crushed Red Pepper.
9
Sweet & Sour Meatballs
Meatballs
1 pound lean ground pork, beef OR turkey
1 can (8 ounces) water chestnuts,
drained and finely chopped
1 egg
¹⁄3 cup dry bread crumbs
½ teaspoon salt
Prep time: 25 minutes
Cook time: 25 minutes
Makes: 30 mini-meatballs
Sauce
1 tablespoon Mazola® Corn Oil
¼ cup finely chopped green onions
²⁄3 cup beef broth
¾ cup Karo® Light OR Dark Corn Syrup
½ cup chili sauce
1 tablespoon cider vinegar
1 teaspoon Spice Islands® Ground Ginger
Meatballs
MIX meat, water chestnuts, egg, bread crumbs and salt in a medium bowl.
SHAPE into 1-inch meatballs; set aside.
Sauce
COOK green onions in oil in large skillet, stirring frequently, for 1 to 2 minutes.
Blend in broth, corn syrup, chili sauce, vinegar and ginger. Add meatballs; bring
to boil. Reduce heat to medium. SIMMER 15 minutes. Remove meatballs with
slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or
until thickened. POUR sauce over meatballs. Serve with cocktail picks.
10
Spicy Shrimp With Snow Peas
½ cup teriyaki sauce
Cook time: 20 minutes
½ cup Karo® Light OR Dark Corn Syrup
Makes: 8 servings
½ cup water
2 tablespoons Argo® OR Kingsford’s®
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
1½ pounds medium shrimp, peeled and deveined
Hot cooked rice OR pasta
MIX teriyaki sauce, corn syrup, water, corn starch and ginger in a small bowl; set
aside. Heat 1 tablespoon 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 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, bring to boil
over medium-high heat and boil 1 minute. Return shrimp and vegetables to
skillet and stir until heated through. SERVE over hot cooked rice or pasta.
11
Chili Lime Glaze
½ cup Karo® Light Corn Syrup
¼ cup soy sauce
2 tablespoons olive oil
1 tablespoon Spice Islands® Chili Powder
1 teaspoon minced garlic
2 tablespoons lime juice
Prep time: 5 minutes
Cook time: 5 minutes
Makes: 1 cup
MIX corn syrup, soy sauce, olive oil, chili powder and garlic together in a small
saucepan. HEAT over medium heat. Boil for 1 minute. Stir in lime juice.
BRUSH on meats while grilling or broiling. Reserve some glaze to drizzle over
cooked meat.
Serving Suggestion
Garnish with fresh cilantro and thin slices of fresh lime. For extra heat add a
dash of hot sauce or a pinch of Spice Islands Ground Chipotle Chile.
Recipe Tip
Also can be used as a marinade.
12
Roasted Vegetables
½ cup butter OR margarine, melted
Prep time: 20 minutes
2 tablespoons Karo® Light Corn Syrup
Bake time: 1 hour
2 teaspoons Spice Islands® Garlic Salt
Makes: 6 servings
2 teaspoons Spice Islands Rosemary
6 cups vegetables cut into bite-sized pieces (any combination of cut up
potatoes, sweet potatoes, carrots, fennel, parsnips and onion)
MIX butter, corn syrup, garlic salt and rosemary in a small bowl. Place
vegetables in a separate large bowl. TOSS vegetables with butter mixture.
Pour into shallow greased baking pan. ROAST at 425°F for 1 hour or until
vegetables are tender and browned.
13
Sweet Potato Casserole
8 medium sweet potatoes, baked
½ cup Karo® Light OR Dark Corn Syrup
¼ cup butter OR margarine
1 teaspoon Spice Islands® Ground
Saigon Cinnamon
½ teaspoon Spice Islands Ground Nutmeg
¾ cup walnuts, chopped, divided
Prep time: 15 minutes
Bake time: 20 to 30 minutes
Makes: 8 servings
SCOOP pulp from potatoes, using a spoon, into a mixing bowl. MIX IN corn
syrup, butter, cinnamon and nutmeg. Beat mixture at medium speed until
smooth. Stir in ½ cup walnuts. Spoon into greased 2-quart baking dish.
Sprinkle with remaining ¼ cup walnuts. BAKE 20 to 30 minutes at 350°F or until
heated through.
14
South-Of-The-Border
Baked Beans
½ cup Karo® Light OR Dark Corn Syrup
Prep time: 5 minutes
¼ cup ketchup
Cook time: 15 minutes
1 tablespoon cider vinegar
Makes: 6 servings
1 teaspoon Spice Islands® Chili Powder
½ teaspoon salt
2 cans (16 ounces each) kidney beans OR
black beans, drained and rinsed
1 can (12 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies, drained
OR 1 tablespoon seeded, chopped jalapeno pepper*
½ cup finely chopped onion
MIX corn syrup, ketchup, vinegar, chili powder and salt in a 1½-quart microwave
safe casserole dish. Stir in beans, corn, chilies and onion. MICROWAVE on
HIGH (100%) 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.
15
Balsamic Vinaigrette
½ cup Karo® Light OR Dark Corn Syrup
¼ cup grated Parmesan cheese
¼ cup balsamic vinegar
2 tablespoons whole grain mustard
2 tablespoons olive oil
½ teaspoon minced garlic
Prep time: 5 minutes
Makes: 1 cup
WHISK all ingredients together in a small bowl. DRIZZLE on fresh salad greens
OR pour vinaigrette over raw chicken or pork and use as a marinade.
16
O-Henrietta Bars
¼ cup butter OR margarine, softened
¹⁄3 cup brown sugar
¹⁄3 cup Karo® Light OR Dark Corn Syrup
1 teaspoon Spice Islands® Pure
Vanilla Extract
¹⁄8 teaspoon salt
1½ cups quick oats (not instant)
½ cup (3 ounces) semi-sweet chocolate chips
¹⁄3 cup creamy peanut butter
Prep time: 15 minutes
Bake time: 15 to 18 minutes
Chill time: 15 minutes
Makes: 16 bars
MIX butter, brown sugar, corn syrup, vanilla and salt with electric mixer until
smooth. Stir in oats. Press into greased 8 or 9-inch square pan. BAKE at 350°F
for 15 to 18 minutes or until center is barely firm. Cool on wire rack 5 minutes.
SPRINKLE with chocolate chips; top with small spoonfuls of peanut butter.
Let stand 5 minutes; spread peanut butter and chocolate over bars, swirling
to marbleize. COOL completely on wire rack. Refrigerate 15 minutes to set
topping. Cut into bars.
17
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)
Prep time: 20 minutes
Cook time: 5 minutes
Cool time: 30 minutes
Makes: 3½ dozen
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
wax paper. COOL 30 minutes.
Recipe Tip
Use 2 spoons when dropping cookies onto wax paper, one to scoop the dough
and one to push it off the spoon onto the paper.
18
Chocolate Caramel Bars
Crust
2 cups flour
¾ cup butter OR margarine, softened
½ cup brown sugar
¼ teaspoon salt
1 cup (6 ounces) semi-sweet OR
milk chocolate chips
Prep/Cook time: 25 minutes
Bake time: 15 minutes
Chill time: 1 hour
Makes: 4 dozen
Caramel
¾ cup butter OR margarine
1 cup brown sugar
¹⁄3 cup Karo® Light OR Dark Corn Syrup
1 teaspoon Spice Islands® Pure Vanilla Extract
½ cup chopped walnuts OR pecans (optional)
¼ cup semi-sweet OR milk chocolate chips
½ teaspoon vegetable shortening
Crust
MIX flour, butter, sugar and salt in large bowl with mixer at medium speed until
mixture resembles coarse crumbs; press firmly into greased 13x9-inch baking
pan. BAKE 15 minutes at 350°F or until golden brown. Sprinkle chocolate chips
over hot crust; let stand 5 minutes or until shiny and soft. Spread chocolate
evenly; set aside.
Caramel
COOK butter, brown sugar and corn syrup in a heavy 2-quart saucepan to
boiling, stirring frequently. Boil for 4 minutes without stirring. Add vanilla and
mix well. POUR caramel over chocolate-covered crust; spread evenly. Sprinkle
with walnuts. Place chocolate chips and shortening in a small microwaveable
bowl and microwave on HIGH (100%) for 30 seconds or until melted. Drizzle
melted chocolate over bars. CHILL 1 hour to set. Let stand at room temperature
until softened. Cut into 2x1-inch bars. Store in tightly covered container at room
temperature.
19
Oatmeal Hermits
2 cups quick oats (not instant)
½ cup brown sugar
1 cup raisins
1½ cups flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon Spice Islands® Ground
Saigon Cinnamon
½ cup Karo® Dark Corn Syrup
½ cup Mazola® Corn Oil
2 eggs
Prep time: 10 minutes
Bake time: 12 to 15 minutes per batch
Makes: 3 dozen cookies
MIX oats, sugar and raisins in large bowl. Add flour, salt, baking powder and
cinnamon; mix well. Whisk together corn syrup, oil and eggs in a small bowl.
Add to dry ingredients. DROP dough by rounded tablespoons 2 inches apart
on greased baking sheet. BAKE 12 to 15 minutes at 375°F until lightly browned
around edges. Remove cookies to wire rack to cool.
20
Pecan Pie Bars
Crust
2½ cups flour
1 cup butter OR margarine, cut into pieces
½ cup powdered sugar
¼ teaspoon salt
Prep time: 20 minutes
Bake time: 45 minutes
Makes: 4 dozen
Filling
4 eggs
1½ cups Karo® Light OR Dark Corn Syrup
1½ cups sugar
3 tablespoons butter OR margarine, melted
1½ teaspoons Spice Islands® Pure Vanilla Extract
2½ cups coarsely chopped pecans
Crust
MIX flour, butter, powdered sugar and salt with an electric mixer until mixture
resembles coarse crumbs. Press firmly and evenly into a greased jelly roll pan
(15x10-inch). BAKE 20 minutes at 350°F until golden brown.
Filling
BEAT eggs, corn syrup, sugar, butter and vanilla in a large bowl until well
blended. Stir in pecans. POUR over hot crust; spread evenly. BAKE 25 minutes
at 350°F until filling is firm around the edges and slightly firm in center. COOL
completely on wire rack before cutting.
21
Rocky Road Cereal Bars
6½ 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
Prep time: 10 minutes
Chill time: 1 hour
Makes: 2 dozen
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 a 1-quart microwaveable bowl; microwave
on HIGH (100%) for 1½ minutes until smooth. Remove from heat and stir in
peanut butter. Combine with cereal mixture and mix well. POUR into greased
13x9-inch pan; pat into place. CHILL 1 hour until firm and cut into squares.
22
Chocolate Scotcheroos
1 cup Karo® Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Prep time: 20 minutes
Cook time: 10 minutes
Cool time: 45 minutes
Makes: 2 dozen
COOK corn syrup and sugar together in a large pan over medium heat, stirring
to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut
butter; mix well. Add cereal; stir until evenly coated. POUR into greased
13x9-inch pan; pat into place. MELT chocolate and butterscotch chips together
in saucepan over low heat, stirring constantly. Spread over cereal. COOL at
least 45 minutes, or until firm. Cut into bars.
23
Double Chocolate
Crispy Treats
1 cup Karo® Light Corn Syrup
½ cup sugar
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract
1 cup semi-sweet chocolate chips
2 cups M&M’S® Brand Chocolate Candies, divided
7 cups chocolate crispy cereal
Prep time: 10 minutes
Cook time: 5 minutes
Makes: 1½ dozen
COOK corn syrup and sugar together in a large pan over medium heat, stirring
to dissolve sugar. Bring mixture to a boil OR in a 1-quart microwaveable bowl;
microwave on HIGH (100%) for 2 to 2½ minutes until syrup boils. Remove from
heat. STIR in baking soda and vanilla until blended thoroughly. Stir in chocolate
chips until completely melted and smooth. Add 1 cup M&M candies and cereal;
stir to coat completely. POUR into greased 13x9-inch pan; pat into place. TOP
with remaining M&M candies. COOL and cut into squares.
24
Peanut butter
Chocolate Crispy Treats
1 cup Karo® Light Corn Syrup
½ cup sugar
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract
1 cup semi-sweet mini chocolate chips
6 cups chocolate crispy cereal
¾ cup peanut butter chips
¼ cup semi-sweet mini chocolate chips
Prep time: 10 minutes
Cook time: 5 minutes
Makes: 1½ dozen
COOK corn syrup and sugar together in a large pan over medium heat, stirring
to dissolve sugar. Bring mixture to a boil OR in a 1-quart microwaveable bowl;
microwave on HIGH (100%) for 2 to 2½ minutes until syrup boils. Remove
from heat. STIR in baking soda and vanilla until blended thoroughly. Add 1 cup
chocolate chips and stir until completely melted and smooth. Stir in cereal to
coat. POUR into greased 13x9-inch pan; pat into place. TOP with peanut butter
chips and ¼ cup mini chocolate chips, then press down. COOL and cut into
squares. Store in airtight container for up to 2 days.
25
Fruit & Nut Cereal Bars
1 cup Karo® Light OR Dark Corn Syrup
Prep time: 15 minutes
¾ cup sugar
Cook time: 5 minutes
½ teaspoon baking soda
Makes: 1½ dozen
½ cup peanut butter, creamy OR chunky
1 package (7 ounces OR 1¼ cups)
dried fruit pieces, such as cranberries,
raisins, chopped dates, cherries, blueberries,
diced apricots, golden raisins, currants, etc.
1 cup chopped pecans, almonds OR walnuts
2 cups crispy rice cereal
2 cups old fashioned oats
½ cup semi-sweet mini chocolate chips OR mini candy coated chocolate pieces
COOK corn syrup and sugar together in a large saucepan over medium heat,
stirring to dissolve sugar. Bring mixture to a boil OR in a 1 quart microwaveable
bowl; microwave on HIGH (100%) for 2 to 2½ minutes until syrup boils.
Remove from heat. STIR in baking soda and peanut butter until blended
thoroughly. Add dried fruit and nuts; stir to combine. Stir in cereal until
thoroughly coated. POUR into greased 13x9-inch pan; pat into place.
TOP with mini chocolate chips and press down. COOL and cut into squares.
26
Chocolate Pecan Pie
3 eggs
1 cup sugar
1 cup Karo® Light OR Dark Corn Syrup
4 ounces semi-sweet OR 2 ounces
unsweetened chocolate, melted
2 tablespoons butter OR margarine, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1½ cups (6 ounces) pecans
1 (9-inch) unbaked deep dish pie crust
Prep time: 15 minutes
Bake time: 50 to 55 minutes
Cool time: 2 hours
Makes: 8 servings
MIX eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using
a spoon. Stir in pecans. POUR into pie crust. BAKE at 350°F on center rack
of oven for 50 to 55 minutes, or until pie appears barely set. COOL for 2 hours
before serving.
27
Gingerbread Cake
With Lemon Sauce
Cake
2 cups flour
1 teaspoon baking powder
¾ teaspoon Spice Islands®
Ground Ginger
½ teaspoon Spice Islands
Ground Saigon Cinnamon
½ teaspoon baking soda
½ teaspoon salt
²⁄3 cup molasses
½ cup Karo® Dark Corn Syrup
½ cup Mazola® Corn Oil
1 egg, lightly beaten
½ cup warm water
Prep time: 15 minutes
Bake time: 35 to 40 minutes
Makes: 9 servings
Lemon Sauce
½ cup sugar
2 tablespoons Argo® OR
Kingsford’s® Corn Starch
²⁄3 cup water
1 tablespoon lemon peel
¹⁄3 cup lemon juice
1 tablespoon butter OR margarine
MIX sugar and corn starch in small
saucepan. Gradually stir in water.
COOK over medium heat, stirring
constantly until mixture boils. Boil
and stir for 1 minute; remove from
heat. Stir in lemon peel, juice and
butter. SERVE sauce warm OR cool
over gingerbread cake. Refrigerate
any leftover sauce.
MIX flour, baking powder, ginger,
cinnamon, baking soda and salt in
a large bowl. Add molasses, corn
syrup, oil and egg; beat until smooth.
Beat in water. POUR batter into
greased 9-inch square baking pan.
BAKE at 350°F for 35 to 40 minutes
or until toothpick inserted in center
comes out clean. Cool.
28
Frozen Lime Cheesecake Pie
¹⁄3 cup Karo® Light Corn Syrup
½ cup sugar
½ cup milk
2 teaspoons freshly grated lime peel
¼ cup lime juice
1 package (8 ounces) cream cheese, cut into cubes
1 (9-inch) graham cracker crust
1 cup whipping cream, whipped
Additional freshly grated lime peel, for garnish
Prep time: 10 minutes
Freeze time: 6 to 8 hours
Makes: 8 servings
BLEND corn syrup, sugar, milk, lime peel and lime juice on medium speed
in blender until smooth. With blender running, gradually add cream cheese
cubes; blend just until smooth. POUR into pie crust. FREEZE for 6 to 8 hours.
To serve, garnish with whipped cream and grated lime peel.
29
Classic Pecan Pie
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure
Vanilla Extract
1½ cups (6 ounces) pecans
1 (9-inch) unbaked deep dish pie crust
Prep time: 5 minutes
Bake time: 55 to 60 minutes
Cool time: 2 hours
Makes: 8 servings
MIX corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
POUR into pie crust. BAKE at 350°F on center rack of oven for 55 to 60 minutes.
COOL for 2 hours before serving.
Recipe Tip
Pie is done when center reaches 200°F. Tap center surface of pie lightly – it
should spring back when done. For easy cleanup, spray pie pan with cooking
spray. If pie crust is over browning, cover edges with foil.
High Altitude Adjustments
Reduce sugar to ²⁄3 cup and increase butter to 3 tablespoons. Reduce oven
temperature to 325°F.
30
Frozen Pumpkin Cream Pie
1 cup canned solid-pack pumpkin
Prep time: 10 minutes
²⁄3 cup Karo® Dark Corn Syrup
Freeze time: 3 to 4 hours
½ cup coarsely chopped walnuts
Makes: 8 servings
1½ teaspoons Spice Islands®
Pumpkin Pie Spice
2 cups (about 4 ounces) frozen whipped topping, thawed
1 (9-inch) graham cracker crust
Additional whipped topping for garnish, optional
MIX pumpkin, corn syrup, walnuts and pumpkin pie spice in a medium bowl.
Fold in whipped topping. SPOON into crust. Cover. FREEZE 3 to 4 hours or
until firm. Let stand 15 minutes at room temperature before serving. If desired,
garnish with additional whipped topping.
31
Chocolate Tortoni
²⁄3 cup Karo® Light OR Dark Corn Syrup
8 ounces semi-sweet chocolate squares
2 cups heavy cream, divided
1½ cups broken cookies (chocolate wafers
OR other crisp cookies)
1 cup coarsely chopped walnuts
Additional chocolate, nuts and
whipped cream, optional
Prep time: 40 minutes
Chill time: 25 to 30 minutes
Freeze time: 4 to 6 hours
Makes: 18 servings
MIX together corn syrup and chocolate in a large, heavy saucepan; stir over low
heat until chocolate melts. Remove from heat. Stir ½ cup cream into chocolate
mixture until blended. CHILL mixture for 25 to 30 minutes or until cool. Stir in
cookies and walnuts. BEAT remaining 1½ cups cream in a small bowl with mixer
at medium speed until soft peaks form; gently fold whipped cream into chocolate
mixture just until combined. Spoon into paper lined muffin cups. FREEZE 4
to 6 hours or until firm. Let stand at room temperature several minutes before
serving. If desired, garnish with grated chocolate, chopped nuts or whipped
cream. Store covered in freezer up to 1 month.
32
Classic Pumpkin Pie
½ cup sugar
½ teaspoon salt
1 teaspoon Spice Islands®
Ground Saigon Cinnamon
½ teaspoon Spice Islands
Ground Ginger
¹⁄8 teaspoon Spice Islands Ground Cloves
2 eggs
½ cup Karo® Dark Corn Syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated milk
1 (9-inch) unbaked deep dish pie crust
Prep time: 10 minutes
Bake time: 55 to 65 minutes
Cool time: 2 hours
Makes: 8 servings
MIX sugar, salt and spices in a bowl. Add eggs and beat slightly. Add remaining
ingredients; blend well. POUR into pie crust. BAKE at 425°F for 15 minutes;
reduce oven temperature to 350°F and continue baking for 40 to 50 minutes, or
until knife inserted in pie center comes out clean. COOL a minimum of 2 hours
before serving.
33
Cranberry Apple Crisp
Filling
½ cup sugar
3 tablespoons Argo® OR Kingsford’s®
Corn Starch
1 teaspoon Spice Islands® Ground
Saigon Cinnamon
½ teaspoon Spice Islands Ground Nutmeg
5 to 6 cups peeled, cubed tart apples
1 cup fresh OR frozen cranberries
½ cup Karo® Light Corn Syrup
1 teaspoon orange peel
Prep time: 25 minutes
Bake time: 50 minutes
Makes: 8 servings
Topping
½ cup walnuts OR quick oats (not instant)
¹⁄3 cup brown sugar
¼ cup flour
¼ cup butter OR margarine
MIX sugar, corn starch, cinnamon and nutmeg in a large bowl. Add apples,
cranberries, corn syrup and orange peel; toss to combine. Spoon into shallow
2-quart baking dish. Combine walnuts, brown sugar and flour in a small bowl.
With a pastry blender or 2 knives, cut in butter until crumbly. TOP apple filling
with walnut mixture. BAKE at 350°F for 50 minutes or until cranberries and
apples are tender and juices that bubble up in center are shiny and clear. Cool
slightly; serve warm.
34
Southern Sweet Potato Pie
2 cups mashed sweet potatoes OR yams
Prep time: 15 minutes
1 cup heavy cream
Bake time: 55 to 60 minutes
½ cup Karo® Dark Corn Syrup
Cool time: 2 hours
2 eggs
Makes: 8 servings
½ cup brown sugar
1 teaspoon Spice Islands® Ground Saigon Cinnamon
½ teaspoon Spice Islands Ground Ginger
¼ teaspoon Spice Islands Ground Nutmeg
1 (9 to 9½-inch) unbaked deep dish pie crust
MIX together mashed sweet potatoes, cream, corn syrup and eggs using a wire
whisk. Add remaining ingredients; blend well. POUR filling into pie crust. Place
pie on a baking sheet. BAKE at 375°F for 55 to 60 minutes, or until knife inserted
in the center of pie comes out clean. COOL on wire rack for 2 hours before
serving.
Recipe Note
To make mashed sweet potatoes, peel and cut about 1½ pounds sweet potatoes into
2-inch chunks. Place in a saucepan; cover with water and bring to a boil. Simmer
for about 15 minutes, or until potatoes are soft. Drain off water and mash in a mixer
or food processor to get a smooth consistency. Cool before using.
35
Peach Pie with Peach Glaze
¼ cup Karo® Light OR Dark Corn Syrup
Prep time: 30 minutes
1 tablespoon peach liqueur OR
Bake time: 55 to 65 minutes
orange juice
Makes: 8 servings
5 cups peeled, sliced fresh peaches
¾ cup sugar
¼ cup Karo Light OR Dark Corn Syrup
¹⁄3 cup Argo® OR Kingsford’s® Corn Starch
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1 teaspoon almond extract
2 tablespoons peach liqueur OR orange juice
2 (9-inch) unbaked pie crusts
1 tablespoon butter
2 teaspoons sugar
MIX ¼ cup corn syrup and 1 tablespoon peach liqueur in a small bowl. Set
aside. Mix peaches, sugar, ¼ cup corn syrup, corn starch, cinnamon, almond
extract and 2 tablespoons peach liqueur in a large mixing bowl. ASSEMBLE
pie by placing one pie crust in a 9-inch pie plate. Pour in peach filling; dot with
butter. Top with remaining crust. Flute edges and cut slits in the top crust to
release steam. BAKE at 425°F for 10 minutes; reduce heat to 375°F and bake
for 40 to 50 minutes, until filling is bubbly. Remove pie from oven; brush with
reserved corn syrup/peach liqueur mixture. Bake for an additional 3 minutes to
set the glaze. Remove from oven; sprinkle immediately with 2 teaspoons sugar.
Cool 10 minutes before serving.
36
Frozen Mocha Pie
¹⁄3 cup cream
½ cup semi-sweet chocolate chips
2 teaspoons instant coffee granules
¼ cup Karo® Light OR Dark Corn Syrup
1 quart vanilla ice cream
2 prepared chocolate cookie crusts
Prep time: 15 minutes
Freeze time: 6 hours
Makes: 16 servings
HEAT cream in microwave on HIGH (100%) for 1 minute. STIR cream together
with chocolate chips and coffee granules. Add corn syrup and continue to stir
until chocolate is completely melted and coffee has dissolved. Pour chocolate
mixture into a chilled blender container OR mixer bowl. Scoop in ice cream.
BLEND at high speed in blender or mixer for 1 to 2 minutes, until uniformly
smooth. POUR into prepared crusts. Cover. FREEZE pies for at least 6 hours.
Recipe Note
Coffee lovers may want to add an additional teaspoon of coffee granules.
37
Flourless Chocolate Cake
With White Chocolate Mousse
Prep time: 30 minutes
Bake time: 35 to 40 minutes
Chill time: 4+ hours
Makes: 10 servings
Cake
¾ cup butter OR margarine
1 cup semi-sweet chocolate chips
¹⁄3 cup cocoa
¼ cup Karo® Light Corn Syrup
4 eggs
1¹⁄3 cups sugar
1½ teaspoons Spice Islands® Pure
Vanilla Extract
MELT butter, chocolate chips, cocoa
and corn syrup over very low heat,
stirring occasionally. Remove from heat;
cool 5 minutes. WHISK together eggs
and sugar in a large bowl. Slowly add
melted chocolate mixture, stirring well to
incorporate. Add vanilla. POUR batter
into a greased 9-inch round cake pan.
BAKE at 350°F for 35 to 40 minutes, or
until set. Cake should be firm in center
but spring to the touch. Cool completely.
For best results, refrigerate overnight.
SERVE each slice of cake topped with
White Chocolate Mousse and fresh
berries.
Mousse
2 ounces white chocolate,
coarsely chopped
½ cup heavy cream, divided
¼ teaspoon almond extract
4 ounces (about 1 cup) fresh berries
HEAT white chocolate and 2
tablespoons cream in a heavy
saucepan over low heat until chocolate
is melted. Transfer to a medium size
bowl and cool until mixture just begins
to thicken. BEAT remaining cream
until soft peaks form. Gently fold
whipped cream and almond extract
into chocolate mixture. Cover. CHILL
at least 2 hours.
38
Deep Dish Cherry Pie
2 cans (14.5 ounces each) tart red cherries
¼ cup Argo® OR Kingsford’s® Corn Starch
½ cup sugar
1 teaspoon lemon peel
¼ teaspoon salt
1 cup Karo® Light Corn Syrup
1 tablespoon butter OR margarine, melted
½ teaspoon almond extract
4 drops red food coloring
2 (9-inch) unbaked pie crusts
Vanilla ice cream, optional
Prep time: 30 minutes
Bake time: 50 minutes
Makes: 8 servings
DRAIN cherries and reserve juice. MIX ½ 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. ASSEMBLE 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 at 400°F; reduce heat to
350°F and bake 40 minutes longer or until lightly browned. Serve warm with
vanilla ice cream, if desired.
39
Ice Cream Sauces
1 can (14 ounces) sweetened
condensed milk
1 package (12 ounces) semi-sweet
chocolate chips
¾ cup Karo® Light Corn Syrup
1 teaspoon Spice Islands® Pure Vanilla Extract
dash Spice Islands Ground Saigon Cinnamon
Prep time: 5 minutes
Makes: 3 cups
STIR together milk, chocolate chips and corn syrup in microwaveable bowl.
MICROWAVE on HIGH (100%) for 1 to 2 minutes, stirring occasionally, until
chocolate is melted. Add vanilla and cinnamon. SERVE over ice cream, pound
cake or angel food cake. If not using immediately, refrigerate. Microwave chilled
sauce 1 to 2 minutes, until sauce is warm and pourable.
Recipe Variations
Hot Fudge Mint Sauce: substitute peppermint extract for vanilla extract and
omit cinnamon.
Warm Peanut Butter Sauce: substitute peanut butter chips for chocolate chips
and omit cinnamon.
40
Cajun Candied Pecans
²⁄3 cup Karo® Light Corn Syrup
¼ cup sugar
3 tablespoons Spice Islands®
Louisiana Style Cajun Seasoning
1 pound (4 cups) pecan halves
Prep time: 10 minutes
Bake time: 18 to 20 minutes
Makes: 1 pound
MIX corn syrup, sugar and Cajun seasoning in a large bowl. Add pecans;
stir gently to coat. Transfer to baking sheet lined with parchment paper.
BAKE pecans for 18 to 20 minutes at 350°F, stirring every 2 to 3 minutes. Place
on cooling rack; separate nuts with a fork. COOL completely. Store in airtight
container at room temperature.
41
No Bake Chocolate
Peanut Butter Balls
½ cup Karo® Light OR Dark Corn Syrup
2 cups peanut butter, creamy OR chunky
2 cups graham cracker crumbs
1 cup powdered sugar
1 cup semi-sweet chocolate chips, melted
Prep time: 30 minutes
Chill time: 30 minutes
Makes: 6½ dozen
MIX corn syrup, peanut butter, cracker crumbs and sugar in a large bowl; stir
until smooth. SHAPE into 1-inch balls. Place on waxed paper-lined baking
sheet. DRIZZLE melted chocolate over balls OR dip balls in melted chocolate.
CHILL for 30 minutes to set chocolate.
42
Microwave Peanut Brittle
1 cup sugar
½ cup Karo® Light Corn Syrup
¹⁄8 teaspoon salt
1 cup roasted peanuts
1 teaspoon butter OR margarine
1 teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract
Prep/Cook time: 15 minutes
Cool time: 20 minutes
Makes: about 1 pound
MIX sugar, corn syrup and salt in a 2-quart microwaveable bowl. Stir until well
mixed. MICROWAVE on HIGH (100%) for 4 minutes. Stir well. Microwave
for 4 more minutes until syrup is golden. Remove from microwave and stir
in peanuts. Candy syrup is very hot – handle carefully. Microwave 1 to 2
additional minutes on HIGH (100%) until peanuts are browned. Add butter,
baking soda and vanilla. Mixture will be foamy. Immediately pour onto lightly
greased baking sheet; spread out as thin as possible. COOL; break into pieces.
Store in an airtight container.
Recipe Tip
Microwaves vary! If your peanut brittle is over cooked, try cooking a minute
or two less. If it doesn’t get brittle or is sticky, try adding another minute to the
cooking time.
Recipe Variations
Cashews or mixed nuts can be substituted for the peanuts.
43
Fast ‘N’ Fabulous
Dark Chocolate Fudge
½ cup Karo® Light OR Dark Corn Syrup
¹⁄3 cup evaporated milk
3 cups (18 ounces) semi-sweet
chocolate chips
¾ cup powdered sugar
2 teaspoons Spice Islands® Pure Vanilla Extract
1 cup coarsely chopped nuts, optional
Prep time: 10 minutes
Chill time: 2 hours
Makes: 25 squares
MIX corn syrup and evaporated milk in a microwaveable 2-quart bowl. Stir until
well blended. MICROWAVE on HIGH (100%) 3 minutes. Stir in chocolate chips
until melted. Stir in powdered sugar, vanilla and nuts. Beat 1 to 2 minutes with
a wooden spoon until thick and glossy. Spread in 8-inch square pan lined with
plastic wrap. CHILL 2 hours or until firm. Cut into squares.
44
Classic Caramel Corn
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract
Prep time: 15 minutes
Bake time: 45 minutes
Makes: 4 quarts
SPRAY large, shallow roasting pan with cooking spray. Add popcorn and place
in 250°F oven while preparing caramel. MIX brown sugar, corn syrup, butter
and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over
medium heat. BOIL 5 minutes without stirring. Remove from heat. Stir in
baking soda and vanilla; mix well. POUR syrup over warm popcorn, stirring
to coat evenly. BAKE for 45 minutes, stirring occasionally. Remove from oven
and spread on foil that has been sprayed with cooking spray. COOL; break
apart. Store in an airtight container.
45
Taco Crunch Mix
4 cups corn and rice cereal squares
3 cups pretzels
3 cups bite-sized corn tortilla chips
3 cups cheesy fish crackers
3 cups wheat snack crackers
1 cup salted peanuts
½ cup butter OR margarine
½ cup Karo® Light Corn OR Dark Corn Syrup
¼ cup brown sugar
1 package (about 1.25 ounces) taco seasoning
Prep time: 15 minutes
Bake time: 1 hour
MIX cereal, pretzels, tortilla chips, crackers and peanuts in a large, greased
roasting pan. MELT butter in a medium saucepan. Add corn syrup, brown
sugar and taco seasoning. Bring to a boil over medium-heat, stirring
constantly. POUR over cereal mixture; tossing to coat well. BAKE at 250°F
for 1 hour, stirring every 15 minutes. COOL, stirring frequently. Store in an
airtight container.
46
White Sangria
1 cup Karo® Light Corn Syrup
½ cup orange-flavored liqueur OR orange juice
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 bottle (750 ml) dry white wine
2 tablespoons lemon juice
1 can (12 ounces) club soda OR seltzer, chilled
Additional fresh fruit for garnish
Prep time: 30 minutes
Chill time: 1 hour
Makes: 6 servings
MIX corn syrup and orange liqueur together in a large pitcher. Stir in orange,
lemon and lime slices. LET STAND 20 to 30 minutes, stirring occasionally.
Stir in wine and lemon juice. CHILL for at least 1 hour or until ready to serve.
STIR IN club soda and ice cubes just before serving. Garnish with fruit.
47
Pour out the possibilities
Karo® Light Corn Syrup
Karo Light is pure corn syrup made with real
vanilla to ensure the best quality. A natural
sweetener that can be used in baked goods and
candy making when extra coloring or flavoring
is not desirable. This mildly sweet, easy-blending
sweetener enhances the flavor and texture
of many foods such as jams, preserves, fruit
toppings, sauces, baked goods and beverages.
Karo® Dark Corn Syrup
Karo Dark combines the natural sweetness
of pure corn syrup with a rich brown color
and distinctive molasses-like flavor. A
perfect choice for Pecan Pie when a richer
flavor is desired. Karo Dark also balances
the sweet and sour flavor profiles and is
a key ingredient in many dishes.
Karo Light and Dark Corn Syrups perform similarly in recipes and can
often be used interchangeably. Recipes specify which type to use but the
choice may be guided by personal preference.
For additional recipes and information visit us at
www.karosyrup.com
OR call toll free (866) 430-KARO (5276)
© 2007 ACH Food Companies Inc., All Rights Reserved.