Dark Corn/Karo Syrup.......

Senior Member Joined: Nov 10 2009 Posts: 219

I have three bottles of DARK corn syrup at home that my husband bought instead of the light corn syrup that I usually use. It's been awhile and honestly I'm not a big returner... Does anyone have any ideas for how I can use them? What do you use Dark Corn Syrup for? Any recipes??

Platinum Member Joined: Mar 07 2007 Posts: 10429

You can use it in any recipe calling for corn syrup if the dark color won't make it awful to look at. You can also use it instead of honey or molasses. As with any substitution, the taste will be similar but not identical, as each sweetener has a somewhat different taste of its own.

Posted: Tue, Jan 19 2010, 12:15 pm Post subject: re: Dark Corn/Karo Syrup.......

make some rice crispy treats
_________________
Really Awesome Mom!

Platinum Member Joined: Mar 07 2007 Posts: 10429

OR--Don't open the bottles and give them away to a local food drive. There are many food drives going on right now, sponsored by everything from government agencies to local Gmachs.

Gold Member Joined: Mar 08 2008 Posts: 2200

You can make pecan pie or bars. I also have a recipe for mint brownies that uses dark Karo syrup. Let me know if you want recipes.
_________________
A day without sunshine is like, you know, night.

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

Like Louche said, they're pretty interchangeable.

Platinum Member Joined: Jan 01 2006 Posts: 48139

I wonder if they use that in Haiti.

Executive Member Joined: May 29 2008 Posts: 443

1 C dark corn syrup
1 C crunchy peanut butter
- bring to slight boil
- drizzle honey
- pour a little more than half into graham cracker crust
- freeze
- whip rich's whip put on top along with rest of mixture
- freeze

Senior Member Joined: Nov 10 2009 Posts: 219

Senior Member Joined: Nov 10 2009 Posts: 219

Last edited by ra_mom on Fri, Jan 22 2010, 12:31 am; edited 1 time in total

double post

Gold Member Joined: Mar 08 2008 Posts: 2200

PECAN PIE

3/4 cup dark corn syrup
1/2 cup dark brown sugar
3 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 pinch salt
3 eggs
1 1/2 cup pecan halves, toasted
1 9-Inch baked Pie Shell

Prepare 9-Inch Pie Shell as recipe tells you to. Cool pie shell at least 10 minutes. Preheat oven to 350'. In large bowl, with whisk or mixer, mix corn syrup, sugar, butter or margarine, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
3.Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool at least 3 hours for easier slicing. Leftovers can be refrigerated and stays yum for a week.