for things i would use dark for I use real maple syrup instead....so I always buy light....and I buy the cheap stuff, not karo.

I always buy light corn syrup. The dark syrup tastes a lot like molasses, not a flavor that I want in popcorn balls, pecan pies,... I do keep molasses on hand which I use primarily for making 'brown sugar.'

All I use it for is chocolate pecan pie & have always used Karo light. I'll have DH check but I don't believe our stores have any other brands?

/tricia

How about make-it-yourself as needed... -Grainlady

Homemade "Corn" Syrup

2 c. white sugar
3/4 c. water
1/4 t. cream of tartar
dash of salt

Combine all ingredients. Bring to boil. Reduce heat to simmer and put cover on for 3 minutes to get sugar crystals off side of pan. Uncover and cook to softball stage - 235-degrees F, stir often

Cool and store in a covered container at room temperature. It keeps about 2 months.

I use Lyle's Golden Syrup in almost all recipes because it's 100% sugar cane syrup, but occasionally I do use corn syrup. However, I mainly use it in candy to prevent crystallization, and you're not interested in making candy.

I'd stick with the Lyle's as the first choice and the light Karo as the second choice. A light molasses, if you have it, could sub for the dark Karo (or whatever brand).

Or you could make the simple syrup as Grainlady suggested.

Carol

Grainlady, would the homemade version work to prevent crystallization in making candy, the same way corn syrup does?
Jane

tobyt-

I found a lot of links to the recipe when I did a Google search, but most only posted the recipe without more information for using it. I believe I originally got the recipe on this board. I haven't tried it in candy making, but I did find information from David Libovitz at the link below that may be helpful.

-Grainlady

Here is a link that might be useful: Why and When To Use (or Not Use) Corn Syrup

Hi Pinky:
I use Karo Pancake Syrup for baking.Especially for Cinnamon Buns.
It is not sold everywhere.

Most of the time I use Karo Pancake Syrup because it is thicker.It has a Maple flavour and it
Don't make the pancakes soggy.

I have the Pure Maple Syrup but to me it has a little mediciny taste and it is thinner.

My DD bought me a bottle of the Dark Karo by mistake.
I've been drizzling it, along with the other, to use it up.

Never had any complaints on my Cinnamon Buns, except,
why didn't you make more.
LOU

PS: you can call your markets to see if they carry it.

L, I have a bottle of the white corn syrup and like LindaC, it's the cheap brand. I use it to make divinity for Mother at Christmas and my girls like that rice krispie recipe that takes corn syrup and peanut butter. I've not used it for anything else and I sure wouldn't try to put the stuff on anything like pancakes.

Here Karo syrup comes in light, dark and the pancake variety. I really rather like the dark, it reminds me of sorghum but for baking and candy making, it's the light stuff.

Annie

I use corn syrup mostly for sticking homeade granola-type bars together.

The cream of tartar in Grainlady's recipe is tartaric acid and that does help prevent crystallization. However, depending upon the recipe, it might not be enough acid for the desired result.

The advantage of corn syrup is you are adding another form of sugar and that does help prevent the sugar crystals from adhering to each other. (I mean a small amount of corn syrup in a candy along with granulated sugar.)

When I have candy where crystallization is a risk (like Oklahoma Brown Candy) I usually add a bit of lemon juice and a tablespoon or so of corn syrup. Neither is enough to alter the flavor but it does make for a smooth texture.

I think Annie has a family recipe for white fudge that calls for cream of tartar. It's the same principle; add a bit of acid to inhibit crystal formation.

Carol

Whichever corn syrup you decide on, make sure you read the ingredients.... Some of the cheaper brands contain high fructose corn syrup.

The Karo Light, I have, has vanilla in it... I also have Karo with Brown Sugar.

Christmas Hugs,
Rita

I keep both the light and dark corn syrup. I prefer the dark for my pecan pies, or at least half dark. Since when I make pecan pies, I'm usually making four or more, I will often mix dark and light corn syrup. Since I don't use the light often, I'll use up what's around by mixing it with the dark for the pies. I use the light corn syrup for caramels and other candy. Last year since I was making a lot of caramels I bought a cheaper light corn syrup and did notice it was thinner than the Karo. It worked fine for the caramels but I'd prefer Karo for the pecan pies, even when mixed with the dark Karo. The pies were a bit softer and since I ship most of them I like them to be pretty firm. I could just add another egg or so to a big batch.