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Recipes that use A LOT of Karo syrup?

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Well, that pantry DID need cleaning. I find that I have three count 'em three bottles of light Karo syrup. Does anyone have recipes that will help me get rid of this bounty in a hurry? Candy would be ideal, because then I can send it to work with The Guy. Thanks!

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  1. My first thought is pecan pie --

    but here is Karo's site, with lots of recipes

    http://www.karosyrup.com/recipes.asp

    How fun to *have to* make candy!

    You can add molasses to light corn syrup to approximate dark corn syrup, and you can add maple flavoring to light corn syrup to use for pancake/waffle syrup in a pinch. It will also sweeten lemonade, etc. , and yogurt and fruit salad and salad dressing.

    1 Reply
    1. re: blue room

      Thank you! They have a search for "1 cup" recipes. Looks like people will be getting peanut brittle soon!

    2. Here's my favorite use of Karo: peanut butter rice krispie treats. I can't make these because I will eat way too many.

      2 cups granulated sugar
      2 cups light karo syrup
      2 1/2 cups smooth peanut butter (I love Jif for this)
      6 cups rice krispies (or less depending on taste), separated

      In a large bowl place 5 cups rice krispies, reserve 1 cup separately. Bring sugar and karo syrup to a full boil over high heat. Count to 50 to 55 seconds. Immediately turn off burner and stir in peanut butter. When it is fully combined pour over rice krispies in bowl. Stir in remaining cup rice krispies until the mixture looks right. Spread evenly in a 13 by 9 inch pan. Cool completely before serving.

      1 Reply
      1. re: mollyomormon

        Or a Canadian version using puffed wheat and cocoa
        http://littleredsaid.blogspot.com/201...

      2. Homemade marshmallows use a lot of corn syrup. I use Alton Brown's recipe and it's really good

        1. Candied pecans.

          1. My mother's Christmas Caramels use a LOAD of Karo, but the recipe calls for dark, not light. I imagine it would still work with light, although you might want to caramelize the sugar first or add some molasses or something to enrich the flavor. These are soft and silky, melt-in-your-mouth caramels (you can make them harder by cooking them to a higher temperature than called for - I prefer them soft, though). I usually keep them in the freezer since they're so soft at room temp. Here's the recipe:

            4 c. sugar
            1/2 c. butter
            3 c. dark karo syrup
            1 t. salt
            4 c. heavy cream
            2 t. vanilla

            Combine sugar, karo syrup and 2 c. cream in a large saucepan on medium heat and stir to combine. Once the mixture is hot and well combined, increase heat until it reaches a hard boil. Boil to 236°, then add 1 c. cream and boil again to 236°. Add last cup of cream slowly, then butter and salt, and cook a third time to 236°. Remove from heat, stir in vanilla and pour into a greased, high-sided sheet pan to cool. Cut and wrap in wax paper.