18 Delicious Karo Syrup Recipes Sweet and Simple

Welcome to a world where simplicity meets sweetness in the most delightful way! Our roundup of 18 Delicious Karo Syrup Recipes is here to inspire your next kitchen adventure. Whether you’re whipping up a quick dessert or adding a touch of sweetness to your favorite dishes, these recipes promise to be both easy and irresistible. Dive in and discover how Karo syrup can transform your cooking into something truly special!

Karo Syrup Pecan Pie

Nothing says comfort like a slice of warm Karo Syrup Pecan Pie, with its gooey center and crunchy nut topping. It’s a classic dessert that’s surprisingly simple to make at home.

Ingredients

• 1 cup Karo light corn syrup
• 1 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/2 cups pecan halves
• 1 unbaked 9-inch deep-dish pie crust

Instructions

1. Preheat your oven to 350°F.
2. In a medium bowl, whisk together 1 cup Karo light corn syrup, 1 cup granulated sugar, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until well combined.
3. Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in 1 1/2 cups pecan halves, then pour the mixture into the unbaked 9-inch deep-dish pie crust.
5. Bake at 350°F for 60 to 70 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
6. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set completely.

The magic of this pie lies in the contrast between the silky, sweet filling and the crisp pecans, creating a dessert that’s as satisfying to bite into as it is to look at.

Tip: For an extra flavor boost, toast the pecans before adding them to the filling. Just spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to prevent burning.

Homemade Karo Syrup Pancakes

Start your morning with a sweet twist on classic pancakes by incorporating rich, velvety Karo syrup right into the batter for an irresistible breakfast treat.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/4 cup Karo syrup
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, 2 tablespoons melted unsalted butter, 1/4 cup Karo syrup, and 1 teaspoon vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.
4. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with extra Karo syrup drizzled on top for an extra sweet touch.

The Karo syrup in the batter not only sweetens the pancakes but also gives them a beautifully golden color and a tender, melt-in-your-mouth texture that’s hard to resist.

Tip: For an extra flavor boost, try adding a pinch of cinnamon to the dry ingredients before mixing.

Karo Syrup Glazed Ham

Transform your holiday table with this irresistibly sweet and sticky Karo Syrup Glazed Ham, a centerpiece that promises to dazzle with minimal effort.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham
• 1 cup Karo light corn syrup
• 1/2 cup packed brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cloves

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up.
2. In a small saucepan over medium heat, combine 1 cup Karo light corn syrup, 1/2 cup packed brown sugar, 2 tablespoons Dijon mustard, and 1 teaspoon ground cloves. Stir until the sugar dissolves and the mixture is smooth, about 3 minutes.
3. Brush half of the glaze over the ham, ensuring it’s evenly coated. Bake uncovered for 1 hour and 15 minutes, basting with the remaining glaze every 20 minutes.
4. Remove the ham from the oven when the internal temperature reaches 140°F and the glaze is caramelized and bubbly. Let it rest for 10 minutes before slicing.

The magic of this glaze lies in its perfect balance of sweetness and spice, creating a glossy finish that’s as beautiful as it is tasty.

Tip: For an extra layer of flavor, score the ham’s fat in a diamond pattern before applying the glaze, allowing it to seep into the meat.

Sweet Karo Syrup Cornbread

There’s nothing quite like the comforting sweetness of Sweet Karo Syrup Cornbread, a Southern classic that’s perfect for any table.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup Sweet Karo Syrup
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup Sweet Karo Syrup, 1/4 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Transfer the batter to the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

The Sweet Karo Syrup not only adds a delightful sweetness but also ensures your cornbread stays moist and tender. It’s the secret ingredient that makes this recipe stand out.

Tip: For an extra touch of sweetness, drizzle a little more Karo syrup over the top right after baking.

Karo Syrup Chocolate Fudge

This Karo Syrup Chocolate Fudge is a dreamy, velvety treat that melts in your mouth, combining the rich depth of chocolate with the smooth sweetness of Karo syrup.

Ingredients

• 3 cups granulated sugar
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 1/2 cup Karo light corn syrup
• 12 oz semi-sweet chocolate chips
• 1 tsp vanilla extract
• 1 cup chopped walnuts (optional)

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a heavy saucepan over medium heat, combine 3 cups granulated sugar, 3/4 cup unsalted butter, 2/3 cup evaporated milk, and 1/2 cup Karo light corn syrup. Stir constantly until the mixture comes to a full boil.
3. Once boiling, stop stirring and let the mixture cook until it reaches 234°F on a candy thermometer (soft-ball stage), about 5 minutes.
4. Remove from heat and immediately stir in 12 oz semi-sweet chocolate chips and 1 tsp vanilla extract until the chocolate is completely melted and the mixture is smooth.
5. If using, fold in 1 cup chopped walnuts. Pour the fudge into the prepared pan and smooth the top with a spatula.
6. Let the fudge cool at room temperature for at least 2 hours, or until set, before cutting into squares.

The magic of this fudge lies in its foolproof method and the way the Karo syrup ensures a perfectly smooth texture every time. It’s a nostalgic treat that’s surprisingly simple to whip up.

Tip: For a twist, try swapping the walnuts for pecans or omitting nuts altogether for a pure chocolate experience.

Karo Syrup Peanut Brittle

This Karo Syrup Peanut Brittle is a classic treat that combines the rich flavors of peanuts and caramelized sugar into a crunchy delight that’s perfect for sharing.

Ingredients

• 1 cup granulated sugar
• 1/2 cup light Karo syrup
• 1/4 cup water
• 1 cup unsalted peanuts
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup light Karo syrup, and 1/4 cup water. Stir until the sugar dissolves, then stop stirring and bring to a boil.
3. Once boiling, insert a candy thermometer and cook until the mixture reaches 300°F (hard crack stage), about 10-15 minutes.
4. Remove from heat and quickly stir in 1 cup unsalted peanuts, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon baking soda. The mixture will foam up.
5. Immediately pour onto the prepared baking sheet and spread thinly with a spatula. Let cool completely, then break into pieces.

The magic of this brittle lies in the perfect balance of sweetness and nuttiness, with a satisfying snap that makes it irresistible. The addition of baking soda creates tiny air bubbles, giving the brittle its signature light texture.

Tip: For an extra touch, sprinkle a pinch of sea salt over the brittle right after pouring it onto the baking sheet for a sweet and salty contrast.

Karo Syrup Sweet Potato Casserole

This Karo Syrup Sweet Potato Casserole is a delightful twist on the classic, offering a perfect balance of sweetness and spice that will have everyone asking for seconds.

Ingredients

• 3 cups mashed sweet potatoes
• 1/2 cup Karo light corn syrup
• 1/4 cup packed brown sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup mini marshmallows

Instructions

1. Preheat your oven to 350°F and grease a 2-quart baking dish.
2. In a large bowl, mix the mashed sweet potatoes, Karo syrup, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Spread the mixture evenly into the prepared baking dish and bake for 25 minutes.
4. Sprinkle the mini marshmallows over the top and bake for an additional 5 minutes, or until the marshmallows are golden and puffy.

The Karo syrup not only adds a unique sweetness but also creates a glossy, irresistible topping that pairs beautifully with the fluffy marshmallows.

Tip: For an extra crunch, sprinkle chopped pecans over the marshmallows before the final bake.

Karo Syrup Caramel Popcorn

Transform your movie night with this irresistible Karo Syrup Caramel Popcorn, a sweet and crunchy treat that’s surprisingly simple to make at home.

Ingredients

• 10 cups popped popcorn
• 1 cup brown sugar, packed
• 1/2 cup Karo light corn syrup
• 1/2 cup unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment paper.
2. Spread the popped popcorn evenly on the prepared baking sheet, removing any unpopped kernels.
3. In a medium saucepan over medium heat, combine 1 cup brown sugar, 1/2 cup Karo light corn syrup, 1/2 cup unsalted butter, and 1/2 teaspoon salt. Stir continuously until the mixture comes to a boil.
4. Once boiling, stop stirring and let the mixture cook for 4 minutes without disturbing.
5. Remove from heat and quickly stir in 1/2 teaspoon baking soda and 1 teaspoon vanilla extract. The mixture will foam up slightly.
6. Immediately pour the caramel over the popcorn, using a spatula to gently toss and coat evenly.
7. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even coating and to prevent burning.
8. Remove from the oven and let cool completely before breaking into pieces.

The secret to this recipe’s perfect crunch is the baking soda, which aerates the caramel for a lighter texture that clings beautifully to each kernel.

Tip: For an extra layer of flavor, sprinkle a pinch of sea salt over the caramel popcorn right after baking for a sweet and salty contrast.

Karo Syrup Apple Pie

There’s nothing quite like the sweet, nostalgic flavor of a Karo Syrup Apple Pie, a classic dessert that brings warmth to any table.

Ingredients

• 1 double crust pie dough (homemade or store-bought)
• 6 cups thinly sliced, peeled apples (about 6 medium)
• 3/4 cup Karo Light Corn Syrup
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon milk
• 1 tablespoon granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 425°F. Roll out one pie crust and fit it into a 9-inch pie plate.
2. In a large bowl, mix the sliced apples, 3/4 cup Karo Light Corn Syrup, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined.
3. Pour the apple mixture into the pie crust. Dot the top with 2 tablespoons of unsalted butter pieces.
4. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to vent. Brush the top with 1 tablespoon milk and sprinkle with 1 tablespoon granulated sugar.
5. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 35-40 minutes, until the crust is golden and the filling is bubbly.

The Karo Syrup not only sweetens the pie but gives the filling a glossy, irresistible sheen that makes each slice picture-perfect.

Tip: For an extra flaky crust, chill your pie dough for at least 30 minutes before rolling it out.

Karo Syrup Banana Bread

Banana bread gets a sweet, sticky upgrade with the addition of Karo syrup, making it irresistibly moist and rich.

Ingredients

• 3 ripe bananas, mashed
• 1/2 cup Karo light corn syrup
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, Karo syrup, sugar, melted butter, egg, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the banana mixture, stirring just until incorporated.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Karo syrup not only adds a deep sweetness but also ensures your banana bread stays moist for days. It’s the secret ingredient that elevates this classic to something truly special.

Tip: For an extra caramel-like flavor, try using Karo dark corn syrup instead of light.

Karo Syrup Pumpkin Pie

This Karo Syrup Pumpkin Pie is a classic dessert that brings a silky texture and rich flavor to your table, perfect for those who cherish traditional recipes with a sweet twist.

Ingredients

• 1 (9-inch) unbaked pie crust
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 (15 oz) can pumpkin puree
• 1 cup Karo light corn syrup
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate and set aside.
2. In a large bowl, whisk together 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
3. Beat in 2 large eggs, then stir in the pumpkin puree, 1 cup Karo light corn syrup, 1/2 cup evaporated milk, and 1 teaspoon vanilla extract until smooth.
4. Pour the filling into the unbaked pie crust. Bake at 350°F for 60 to 65 minutes, or until a knife inserted near the center comes out clean.
5. Cool on a wire rack for 2 hours before serving. The pie will set as it cools.

The Karo syrup not only sweetens the pie but also gives it an unforgettable glossy finish and velvety texture that stands out from the usual pumpkin pies.

Tip: For an extra smooth filling, strain the pumpkin mixture through a fine mesh sieve before pouring it into the crust.

Karo Syrup Oatmeal Cookies

These Karo Syrup Oatmeal Cookies are a delightful twist on the classic, offering a chewy texture and a rich, buttery flavor that’s hard to resist.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light Karo syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup light Karo syrup until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In another bowl, whisk together 3 cups old-fashioned oats, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

The Karo syrup not only adds a unique sweetness but also ensures these cookies stay wonderfully chewy for days.

Tip: For an extra crunch, try adding 1/2 cup of chopped nuts to the dough before baking.

Karo Syrup Cinnamon Rolls

There’s something irresistibly comforting about the sweet, sticky goodness of Karo Syrup Cinnamon Rolls. Perfect for a lazy weekend morning or a cozy dessert, these rolls are a delightful twist on the classic.

Ingredients

• 1 package (1/4 oz) active dry yeast
• 1/4 cup warm water (110°F)
• 1/2 cup milk, warmed
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 3 cups all-purpose flour
• 1/2 cup Karo Light Corn Syrup
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon
• 1/4 cup unsalted butter, softened

Instructions

1. In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until frothy.
2. Add warm milk, granulated sugar, melted butter, egg, and salt to the yeast mixture. Stir in flour, 1 cup at a time, until a soft dough forms.
3. Turn dough onto a floured surface; knead for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
4. Punch down dough; roll into a 12×9-inch rectangle. Spread softened butter over dough. Mix Karo syrup, brown sugar, and cinnamon; spread over butter.
5. Roll up dough tightly from the long side; pinch seam to seal. Cut into 12 slices; place in a greased 9×13-inch pan. Cover and let rise for 30 minutes.
6. Preheat oven to 375°F. Bake rolls for 25 minutes or until golden. Serve warm.

The Karo syrup not only adds a unique sweetness but also creates a glossy, irresistible glaze that makes these cinnamon rolls stand out.

Tip: For an extra gooey texture, drizzle a little extra Karo syrup over the rolls right after baking.

Karo Syrup Lemon Bars

These Karo Syrup Lemon Bars are a delightful twist on the classic dessert, offering a perfect balance of sweet and tangy flavors with a gooey, irresistible texture.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/2 tsp baking powder
• 1/4 cup Karo light corn syrup
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a bowl, mix 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/2 cup unsalted butter until crumbly. Press into the bottom of the prepared pan and bake for 15 minutes.
3. While the crust bakes, whisk together the eggs, 1 cup granulated sugar, 2 tbsp all-purpose flour, 1/2 tsp baking powder, 1/4 cup Karo light corn syrup, 1/4 cup fresh lemon juice, and 1 tbsp lemon zest until smooth.
4. Pour the lemon mixture over the hot crust and return to the oven. Bake for another 25 minutes, or until the filling is set.
5. Let cool completely before cutting into squares. Dust with powdered sugar if desired.

The Karo syrup adds a unique chewiness to these lemon bars, making them stand out from the usual crisp or cakey versions. Perfect for when you’re craving something sweet with a little zing!

Tip: For an extra glossy finish, brush the top with a little warmed Karo syrup after baking.

Karo Syrup Blueberry Muffins

Start your morning with a sweet twist by baking these Karo Syrup Blueberry Muffins, where the classic blueberry muffin meets the rich, smooth sweetness of Karo syrup.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup Karo light corn syrup
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup Karo light corn syrup, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup fresh blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The Karo syrup not only adds a unique sweetness but also gives these muffins a wonderfully moist texture that’s hard to resist. Perfect for those who love their muffins tender and packed with juicy blueberries.

Tip: For an extra burst of flavor, toss the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom.

Karo Syrup Rice Krispie Treats

Looking for a twist on the classic Rice Krispie Treats? These Karo Syrup Rice Krispie Treats add a gooey, irresistible texture that’ll have everyone asking for seconds.

Ingredients

• 6 cups Rice Krispies cereal
• 1/4 cup Karo light corn syrup
• 1/4 cup unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 10 oz marshmallows (about 40 regular marshmallows)

Instructions

1. In a large pot, melt the 1/4 cup unsalted butter over low heat. Add the 10 oz marshmallows, stirring until completely melted.
2. Remove from heat and stir in the 1/4 cup Karo light corn syrup, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until well combined.
3. Quickly fold in the 6 cups Rice Krispies cereal, ensuring they’re evenly coated with the marshmallow mixture.
4. Press the mixture firmly into a greased 9×13 inch baking dish using a spatula or your hands (lightly greased to prevent sticking).
5. Let cool for at least 30 minutes before cutting into squares.

The Karo syrup not only adds a delightful chewiness but also keeps these treats soft for days, making them perfect for packing in lunches or enjoying as a late-night snack.

Tip: For an extra layer of flavor, drizzle melted chocolate over the cooled treats before cutting.

Karo Syrup Cheesecake

Indulge in the creamy, dreamy delight of this Karo Syrup Cheesecake, a dessert that promises to be the showstopper at your next gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup Karo light corn syrup

Instructions

1. Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
2. Beat the cream cheese until smooth. Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract, beating until fluffy. Add eggs one at a time, beating just until blended.
3. Stir in 1/2 cup Karo light corn syrup until well combined. Pour over the crust.
4. Bake for 45-50 minutes or until the center is almost set. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool completely before removing the rim.

The Karo syrup not only adds a subtle sweetness but also gives this cheesecake an irresistibly smooth texture that’s hard to beat.

Tip: For an extra glossy finish, lightly brush the top with a bit more Karo syrup after baking.

Karo Syrup Brownies

These Karo Syrup Brownies are a nostalgic treat, combining the rich depth of chocolate with the smooth sweetness of Karo syrup for a chewy, irresistible dessert.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup Karo light corn syrup
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, mix the melted butter and granulated sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Sift together the flour, cocoa powder, and salt, then gradually add to the wet ingredients, mixing just until combined.
5. Fold in the Karo syrup and chocolate chips, ensuring the batter is evenly mixed.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow to cool before slicing into squares.

The Karo syrup not only adds a unique sweetness but also gives these brownies their signature chewy texture that’s hard to resist.

Tip: For an extra gooey center, slightly underbake the brownies by checking them at the 20-minute mark.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious and simple Karo syrup recipes as much as we loved sharing them! Whether you’re whipping up a quick treat or a special dessert, there’s something here for every home cook. Don’t forget to try your favorites, leave a comment with your top picks, and share the sweetness by pinning this article on Pinterest. Happy cooking!