Karo 100 ® th Anniversary Recipe Favorites Classic and new recipes from Karo, the brand that has played a sweet role in America’s kitchens for 100 years. Karo corn syrup, a beloved staple in America’s kitchens, is a trusted ingredient in holiday treats and special foods for life’s everyday celebrations. Karo® 100th Anniversar y Recipe Favorites Easter Ooey Gooey Karo® Krisper Bars Great Idea: Ooey Gooey Karo Krisper Bars are a sure hit for a festive Easter gift or a sweet addition to any Easter basket. Add to your Easter Egg decorating tradition by making this festive family treat that every- Ingredients: one will love. Create delicious Easter treats 1 cup Karo® light or dark 2 cups corn flakes (or corn syrup favorite cereal) by using cookie cutters to cut the finished 2 cups crisp rice cereal Krisper bar mixture into holiday shapes like 1 cup granulated sugar (or favorite cereal) eggs, chicks and bunnies. Then decorate 1⁄2 tsp. salt 1 cup (6 oz.) semi-sweet with pastel colored icing and your favorite 1 cup crunchy or creamy chocolate chips peanut butter Easter candies. Use a plastic sandwich bag 1⁄2 cup (3 oz.) peanut butter with corner snipped to pipe on a frosting 1 cup oatmeal chips (optional) (or favorite cereal) boarder or design. To make Easter-shaped "sandwiches," spread apricot or your Directions: favorite jam between two cut Krisper bars. 1. Combine Karo corn syrup, sugar and salt in a large saucepan and cook over medium heat until it begins to boil. (Or microwave on high (100%) for 2 to 2-1⁄2 min. until syrup bubbles form around the edge of the pan). Stir mixture until sugar dissolves. Stir in peanut butter and remove from heat. Fun Fact: 2. Stir in oatmeal, corn flakes and crisp rice cereal (or substitute 5-6 cups of your favorite cereal). Pour mixture into greased 8-inch square pan and set aside. To celebrate its 100th anniversary as an 3. Melt chocolate chips in small saucepan over lowest heat, stirring constantly. (Or microwave on medium-high (70%) American kitchen staple, Karo introduced a for 1 min. Stir, then microwave at additional 10- to 20-second intervals, stirring until smooth). Spread over bars. If new mouth-watering signature recipe, Ooey desired, melt peanut butter chips and use small spoon to dot or drizzle onto bars in any design you prefer. Cut into Gooey Karo Krisper Bars. 16 squares or triangles. Classic Pecan Pie (and chocolate variation) Great Idea: Pecan pie originated in the South, where pecans are abundant. Baking them in a pie Coat your measuring cup with Mazola® was a great way to use them up. Try this classic recipe or the chocolate variation. No Stick cooking spray before pouring your Ingredients: syrup in. The measured amount of Karo 1 cup Karo® light or dark 1 tsp. vanilla will pour more easily and help ensure more corn syrup 1-1⁄4 cups pecans Karo makes it into the recipe instead of 3 eggs, slightly beaten 1 (9-inch) unbaked or remaining in the cup. 1 cup sugar frozen deep-dish pie crust 2 Tbsp. margarine or butter, melted Fun Fact: In the 1930’s the wife of a Karo sales executive discovered a new use for Karo Directions: corn syrup. Through experimentation in her 1. Preheat oven to 350°F. kitchen, she discovered that a mixture of 2. In medium bowl beat eggs slightly with fork. Add sugar, Karo corn syrup, margarine and vanilla; stir until blended. Karo corn syrup, sugar, eggs, vanilla, and Stir in pecans. Pour into pie crust. pecans baked in a pie shell produced the 3. Bake 50 to 55 min. or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. now classic Karo Pecan Pie, a world-class favorite. Chocolate Pecan Pie Prepare as directed above but add 4 oz. semi-sweet or 2 oz. unsweetened chocolate, melted, into sugar and Karo corn syrup in Step 2. Karo® 100th Anniversar y Recipe Favorites Fluffy Frosting Great Idea: This homemade frosting adds the perfect accent to cakes, cupcakes and Ooey Gooey Karo Krisper Bars. Use frosting on Ooey Gooey Karo Krisper Bars and then dip into colored sugar and Ingredients: sprinkles to decorate. 1 cup Karo® light corn 1⁄8 tsp. salt syrup 1⁄4 cup sugar 2 egg whites 1-1⁄2 tsp. vanilla Fun Fact: In its 100-year history, Americans have enjoyed enough bottles of Karo corn syrup to fill more than 7,000 Olympic-sized pools! Directions: 1. In large bowl with mixer at high speed beat egg whites and salt until soft peaks form. 2. In small saucepan combine corn syrup and sugar. Stirring constantly, cook over medium-low heat until sugar dissolves and mixture comes to a full boil. Remove from heat. 3. Beating constantly, pour hot syrup into egg whites in a fine steady stream. Beat in vanilla. Continue beating until mixture holds stiff peaks. 4. Use immediately. Frosts 2-layer, 8- or 9-inch cake. Easy Chocolate Syrup Great Idea: This homemade syrup is a great topping for ice cream, cakes or other desserts. And, because no baking or cooking is involved, kids can make it on their own! Create a self-serve sundae bar with home- made toppings ranging from chocolate syrup Ingredients: to crushed Ooey Gooey Karo Krisper Bars. 1⁄2 cup Karo® light corn 1⁄4 tsp. salt syrup 1⁄4 tsp. vanilla 6 Tbsp. unsweetened cocoa Fun Fact: In its 100-year history, Americans have enjoyed enough bottles of Karo corn syrup to circle the globe six times! Directions: 1. In small bowl gradually stir corn syrup into cocoa until blended. Stir in salt and vanilla. 2. Store covered in refrigerator. Karo® 100th Anniversar y Recipe Favorites Ham Glaze Great Idea: This easy glaze adds pizzazz to the versatile baked ham. Ham is a great main dish for everyday Ingredients: meals, beyond holidays and special occa- 1 cup Karo® light or dark 3 Tbsp. prepared mustard sions, because you can easily incorporate corn syrup leftover ham in your casseroles, sandwiches 1⁄2 tsp. ground ginger 1⁄2 cup packed brown sugar Dash ground cloves and soups. Fun Fact: When brushed onto baked ham, barbecued meats, baked vegetables, or fresh fruit, Karo Directions: corn syrup is an ideal glaze that slightly 1. In a medium saucepan combine Karo corn syrup, brown sugar, mustard, ginger and cloves. caramelizes to enhance the flavor and 2. Bring to a boil over medium heat; boil 5 min., stirring constantly. appearance of cooked foods. 3. Brush on ham frequently during last 30 min. of baking. Microwave Directions: 1. In a 1-1⁄2-quart microwavable bowl combine all ingredients. 2. Microwave on HIGH (100%) for 6 min. Glaze ham as above. Chocolate Fruit Plunge Great Idea: A short prep-time makes this a great impromptu treat, and it’s also perfect for parties. Use chocolate plunge for other "dippers" Ingredients: including candied pineapple, dried apricots, 2⁄3 cup Karo® light or dark 1 package (8 oz) semi- waffle squares, lady fingers, macaroons, corn syrup sweet chocolate pretzels, croissants, mint cookies or peanut 1⁄2 cup heavy or whipping Assorted fresh fruit butter cookies. cream Fun Fact: In its 100-year history, Americans have enjoyed enough bottles of Karo corn syrup Directions: to stand as tall as 5 million Sears Towers 1. In medium saucepan stir corn syrup and cream. Bring to boil over medium heat. stacked one on top of another! 2. Remove from heat. Add chocolate; stir until melted. 3. Serve warm as a dip for fruit or cookies. Microwave Chocolate Plunge: 1. In medium microwavable bowl stir corn syrup and cream. Microwave on High (100%), 1-1/2 min. or until boiling. 2. Add chocolate; stir until melted. Karo® 100th Anniversar y Recipe Favorites Karo Lollipops Great Idea: Homemade lollipops are a fun family project and make a great afternoon snack. Use this tasty make-ahead treat to add Ingredients: into your child’s birthday party favor bags. 1 cup Karo® light corn 1⁄2 cup water Decorate by adding sprinkles or candies to syrup the lollipops before they harden. 1⁄2 tsp. food color 2 cups sugar 1-1⁄2 tsp. flavoring Fun Fact: In its 100-year history, Americans have enjoyed enough bottles of Karo corn syrup to make 192 billion lollipops! Directions: 1. Place three dozen popsicle sticks on a greased pan or aluminum foil. 2. Cook and stir Karo corn syrup, sugar and water in saucepan over medium heat to dissolve sugar, then cook, with- out stirring, to 300°F or until small amount of mixture separates into hard, brittle threads in very cold water. 3. Cool for a minute, then stir in color and flavoring. To color and flavor: use red food color with anise; green with peppermint; yellow with lemon; and orange with orange flavoring. 4. Pour a small amount of candy over one end of each popsicle stick to make a circle 2 inches across. If candy sets too hard to pour, stir over very low heat just to re-melt. Easy Caramel Popcorn Great Idea: An ever-popular treat for children of all ages. This sweet treat is a delight for food lovers, Ingredients: potluck dinners and office gatherings. Also 1⁄2 cup Karo® light or dark 1⁄2 cup (1 stick) margarine makes a great gift for teachers and friends corn syrup or butter wrapped in a decorative tin. 3 quarts popped corn 1⁄2 tsp. salt 3 cups unsalted mixed nuts 1⁄2 tsp. vanilla Fun Fact: 1 cup firmly packed brown 1⁄2 tsp. baking soda sugar Karo light corn syrup is used when a deli- cately sweet flavor is desired. Karo dark corn syrup is ideal when a more robust caramel Directions: flavor and rich brown color is desired. 1. Spray large shallow roasting pan with Mazola® No Stick cooking spray. Combine popcorn and nuts in pan; place in 250°F oven while preparing glaze. 2. In heavy 2-quart saucepan stir brown sugar, Karo corn syrup, margarine and salt. 3. Stirring constantly, bring to a boil over medium heat. Without stirring, boil 5 min. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over warm popcorn and nuts, stirring to coat. 4. Bake in 250°F oven, stirring occasionally, 1 hour. Remove from oven. Cool; break apart. Store in tightly-covered container. Karo® 100th Anniversar y Recipe Favorites Fast 'n' Fabulous Chocolate Fudge Great Idea: So rich and creamy, this decadent, truffle-like fudge melts in your mouth. Before refrigerating, drop small dollops of Ingredients: creamy peanut butter over the fudge and 1⁄2 cup Karo® light or dark 3⁄4 cup confectioners sugar using a small knife or spatula, swirl fudge corn syrup to marbleize. 2 tsp. vanilla 1⁄3 cup evaporated milk 1 cup coarsely chopped 2 packages (8 squares each) walnuts (optional) semi-sweet chocolate or 3 Fun Fact: cups (18 oz.) semi-sweet chocolate chips Karo corn syrup is great for making candy since it gives a smooth, sweet flavor with- out the grainy texture of sugar. Imagine, Directions: Americans have enjoyed enough bottles of 1. Line 8-inch square baking pan with plastic wrap. Karo corn syrup in its 100-year history to 2. Combine Karo corn syrup and evaporated milk in 2-quart saucepan. Add chocolate. Stirring constantly, cook over make 52 billion batches of fudge. medium-low heat until chocolate melts. Remove from heat. 3. Add confectioners sugar, vanilla and nuts; stir until thick and glossy. Spread in prepared pan. Refrigerate 2 hours or until firm. Divinity Great Idea: This classic treat is a beloved favorite for children and adults of all ages. Garnish divinity with candied cherries for Ingredients: Valentine’s Day and jelly beans for Easter. 1⁄2 cup Karo® light corn 2 egg whites, at room syrup temperature 2-1⁄2 cups sugar 1 tsp. vanilla Fun Fact: 1⁄2 cup water 1 cup chopped nuts (optional) Before the introduction of Karo corn syrup, 1⁄4 tsp. salt the American housewife carried her syrup jug to the grocery store to be refilled from the grocer’s barrels of syrup. Directions: 1. In 2-quart saucepan combine sugar, corn syrup, water and salt. Stirring constantly, bring to boil over medium heat. Without stirring, cook over low heat (small to medium bubbles breaking across surface of liquid) until temperature on candy thermometer reaches 266°F or small amount of mixture dropped into very cold water forms a hard ball which doesn’t flatten until pressed, about 40 min. 2. When temperature reaches 260°F, transfer to a large bowl. With mixer at high speed, beat egg whites until stiff peaks form. Beating at high speed, gradually add hot syrup in a thin, steady stream. DO NOT SCRAPE SIDE OF SAUCEPAN. Continue beating at high speed until mixture begins to lose its gloss, about 3 min. 3. Reduce speed to low. Beat in vanilla. Continue beating at low speed until mixture holds a peak and does not spread when dropped from a spoon, about 8 min. (If mixture becomes too stiff for mixer, beat with wooden spoon.) Immediately stir in nuts. 4. Working quickly, drop mixture by teaspoonfuls onto waxed paper*. Let stand until set. Store in tightly-covered container. * OR, spread in 8- or 9-inch square baking pan lined with square baking pan lined with plastic wrap. Cool on wire rack. Cut into squares. Store in tightly-covered container. Karo® 100th Anniversar y Recipe Favorites Chocolate Chunk Cookies Great Idea: A true milk n’ cookies classic for kids of all ages. Make cookie sandwiches by using creamy Ingredients: frosting in between two fresh-baked 1⁄2 cup Karo® light or dark 3⁄4 cup firmly packed brown chocolate chip cookies. corn syrup sugar 2-3⁄4 cups flour 1 egg Fun Fact: 1 tsp. baking soda 1 tsp. vanilla 1⁄4 tsp. salt 1 pkg (8 oz.) semi-sweet In its 100-year history, Americans have chocolate, cut into 1/2" 3⁄4 cup butter or margarine, chunks, divided enjoyed enough bottles of Karo corn syrup softened 1 cup chopped pecans, to go to the moon and back three times! divided Directions: 1. In bowl combine flour, baking soda and salt. 2. In mixing bowl with mixer at medium speed beat butter and sugar until fluffy. Gradually beat in Karo corn syrup. Beat in egg and vanilla. Gradually beat in flour mixture until just combined. 3. Stir in half of the chocolate chunks and pecans. 4. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Sprinkle with remaining chocolate chunks and pecans. 5. Bake in 350°F oven 8 to 10 min. or until lightly browned. Cool on wire rack. Old Fashioned Lemonade Great Idea: A springtime get-together isn’t complete without this all-time favorite thirst quencher. For a sweet twist on this tangy crowd- pleaser, dip the rims of your serving Ingredients: glasses in Karo syrup and coat in sugar 2 cups Karo® light corn 1⁄8 tsp. salt before serving. syrup 1 cup fresh lemon juice 2 lemons Chilled plain seltzer, club Visit www.karosyrup.com for dozens of 1⁄2 cup water soda or ice water great recipe ideas. Fun Fact: In its 100-year history, Americans have enjoyed enough bottles of Karo corn syrup Lemonade Concentrate Directions: to make 256 billion glasses of lemonade! 1. With sharp knife or vegetable peeler remove large strips of peel from lemons, being careful not to include any white. 2. In medium saucepan stir lemon peel, Karo corn syrup, water and salt. Bring to a boil over medium-high heat; boil 5 min. Remove from heat. 3. Stir in lemon juice. Remove lemon peels. Store covered in refrigerator up to 10 days. To make lemonade: FOR EACH SERVING: Combine 1⁄2 cup lemonade syrup and 1⁄2 cup chilled plain seltzer, club soda or ice water.