Karo Light Corn Syrup, 32 fl. oz.

Delightful Sweetness with Karo Light Corn Syrup

Introducing Karo Light Corn Syrup with Real Vanilla, a versatile pantry staple that is gluten-free and free from major allergens. This makes it suitable for a variety of dietary restrictions. Infused with real vanilla, this syrup offers a delightful sweetness that is perfect for topping pancakes and waffles. With no high fructose corn syrup, it presents a healthier alternative to other sweeteners. Ideal for various baking recipes, this syrup enhances the flavor of cakes, pies, and more.

Convenient Packaging and Usage Tips

The Karo Light Corn Syrup comes in a 32 fl oz plastic bottle that is conveniently marked for easy cup measurement. It also features a helpful recipe on the back. When using corn syrup to make cooked sweets or baked goods, always use a heavy-bottomed pan to prevent the pan from tipping over or the sugars from scorching. For easy cleanup on measuring cups or baking pans, remember to spray with a non-stick spray. Understanding temperature is key to making sure the finished texture is correct when cooking sweets such as candies.

Enhances Flavor and Texture

Karo Light contains corn syrup made with real vanilla and salt and is most famously used in pecan pie. It’s a subtle sweetener, made without high fructose corn syrup, that enhances the flavor and texture of your favorite foods and recipes. When used in baked goods, Karo® helps hold moisture and maintain freshness, so you can enjoy your treats longer.

Multiple Uses in Cooking

Corn syrup serves different purposes depending on the recipe. Most often, it is used to give dishes sweetness and moisture. Unlike sugar, corn syrup can prevent crystallization while giving a smooth texture to cooked sweets and baked goods. Its many different uses don’t stop there—corn syrup can also enhance the fresh fruit flavor in jams and preserves and give balance to savory dishes.

Recipe for Pecan Pie

Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into unbaked pie crust. Bake for 60 to 70 minutes. Cool for 2 hours on wire rack before serving. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. Coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

Net Weight: 32 fluid ounces

Ingredients: corn syrup, salt, vanilla extract (vanilla beans, water, thylalcohol)