18 Delicious Karo Syrup Recipes Sweet and Simple

Dive into the sweet simplicity of Karo Syrup with our roundup of 18 Delicious Karo Syrup Recipes that promise to add a touch of homemade magic to your table! Whether you’re whipping up a quick dessert or crafting a comforting treat, these easy-to-follow recipes are perfect for home cooks looking to sweeten their day. Keep reading to discover your next favorite dish!

Karo Syrup Pecan Pie

There’s nothing quite like the classic Karo Syrup Pecan Pie to bring warmth and sweetness to your table. This recipe is a foolproof way to achieve that perfect gooey center and crisp pecan topping everyone loves.

Ingredients

• 1 cup Karo light corn syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecans, chopped
• 1 unbaked 9-inch deep-dish pie crust

Instructions

1. Preheat your oven to 350°F.
2. In a medium bowl, beat the eggs lightly, then stir in 1 cup Karo light corn syrup, 1 cup sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until well blended.
3. Stir in 1 1/2 cups chopped pecans, then pour the mixture into the unbaked 9-inch deep-dish pie crust.
4. Bake at 350°F for 60 to 70 minutes, or until the filling is set and the crust is golden brown. If the crust edges begin to brown too quickly, cover them with strips of aluminum foil.
5. Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to set properly.

The magic of this pie lies in the Karo syrup, which ensures a smooth, non-crystallized filling that’s just the right amount of sweet. It’s the pecan pie that’ll have everyone asking for seconds.

Tip: For an extra flavor boost, toast the pecans lightly before adding them to the filling. It deepens their nutty taste and adds a wonderful crunch.

Homemade Karo Syrup Pancakes

Start your morning with a sweet twist on the classic pancake, using Karo syrup for a rich, caramel-like flavor that’s irresistibly delicious.

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 light corn 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, beat 3/4 cup buttermilk, 1 large egg, 2 tablespoons melted unsalted butter, 1/4 cup Karo light corn syrup, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be slightly lumpy.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.
5. Serve warm with extra Karo syrup for drizzling.

The Karo syrup not only sweetens these pancakes but also gives them a moist, tender crumb that’s hard to resist. Perfect for those who love a hint of caramel in their breakfast.

Tip: For an extra flavor boost, try adding a pinch of cinnamon to the batter.

Karo Syrup Glazed Ham

Transform your holiday table with this irresistibly sweet and sticky Karo Syrup Glazed Ham, a centerpiece that promises to be as easy to make as it is impressive.

Ingredients

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

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, cut side down.
2. In a small saucepan over medium heat, combine 1 cup Karo light corn syrup, 1/2 cup brown sugar, 2 tbsp Dijon mustard, and 1 tsp 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.
4. Remove the ham from the oven and brush with the remaining glaze. Return to the oven and bake for an additional 15 minutes, or until the glaze is bubbly and caramelized.
5. Let the ham rest for 10 minutes before slicing. The Karo syrup creates a glossy, crackly crust that contrasts beautifully with the tender meat inside.

Tip: For an extra flavor boost, stud the ham with whole cloves before glazing, then remove them before serving.

Sweet Karo Syrup Cornbread

Nothing says comfort like a slice of warm, buttery cornbread, especially when it’s sweetened with Karo syrup for that perfect hint of sweetness.

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
• 1/3 cup vegetable oil
• 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, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until the mixture comes together.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

The Karo syrup not only adds a subtle sweetness but also gives this cornbread a moist, tender crumb that’s irresistible straight from the oven.

Tip: For an extra touch of sweetness, drizzle a little more Karo syrup over the top of the warm cornbread before serving.

Karo Syrup Chocolate Fudge

This Karo Syrup Chocolate Fudge is a no-fail, creamy delight that’s perfect for satisfying your sweet tooth or gifting to friends and family.

Ingredients

• 3 cups granulated sugar
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 1/2 cup Karo light corn syrup
• 1/4 teaspoon salt
• 12 ounces semi-sweet chocolate chips
• 1 teaspoon 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 large saucepan over medium heat, combine 3 cups granulated sugar, 3/4 cup unsalted butter, 2/3 cup evaporated milk, 1/2 cup Karo light corn syrup, and 1/4 teaspoon salt. Stir continuously until the mixture comes to a boil.
3. Once boiling, stop stirring and let the mixture cook until it reaches 235°F on a candy thermometer (soft-ball stage), about 5 minutes.
4. Remove from heat and quickly stir in 12 ounces semi-sweet chocolate chips until melted and smooth. Then, stir in 1 teaspoon vanilla extract and 1 cup chopped walnuts (if using).
5. Pour the fudge into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature for at least 2 hours before cutting into squares.

The magic of this fudge lies in its velvety texture and the perfect balance of sweetness, thanks to the Karo syrup. It’s a foolproof recipe that yields rich, decadent fudge every time.

Tip: For a smoother fudge, ensure all ingredients are at room temperature before starting.

Karo Syrup Caramel Apples

There’s nothing quite like the sweet, sticky delight of homemade caramel apples, and this Karo Syrup version is a foolproof way to achieve that perfect glossy coating.

Ingredients

• 6 medium apples, washed and dried
• 1 cup granulated sugar
• 1 cup light Karo syrup
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• Wooden sticks or skewers

Instructions

1. Insert a wooden stick into the top of each apple, pushing it about halfway through.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1 cup light Karo syrup, and 1/4 cup unsalted butter. Stir until the sugar dissolves and the mixture comes to a boil.
3. Once boiling, stop stirring and let the mixture cook until it reaches 250°F on a candy thermometer (about 5 minutes).
4. Remove from heat and carefully stir in 1/2 cup heavy cream and 1 tsp vanilla extract. The mixture will bubble up, so stir slowly.
5. Let the caramel cool for about 2 minutes, then dip each apple, tilting the saucepan to coat evenly. Allow excess caramel to drip off before placing on a parchment-lined tray.
6. Let the apples set at room temperature for at least 30 minutes before serving.

The magic of this recipe lies in the Karo syrup’s ability to create a smooth, crack-resistant caramel that clings beautifully to each apple.

Tip: For an extra festive touch, roll the dipped apples in chopped nuts or sprinkles before the caramel sets.

Karo Syrup Peanut Brittle

There’s something irresistibly nostalgic about homemade peanut brittle, and this Karo Syrup version is a foolproof way to achieve that perfect crunch.

Ingredients

• 2 cups granulated sugar
• 1 cup light Karo syrup
• 1/2 cup water
• 2 cups raw 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 large saucepan over medium heat, combine 2 cups granulated sugar, 1 cup light Karo syrup, and 1/2 cup water. Stir until the sugar dissolves, then stop stirring and bring to a boil.
3. Insert a candy thermometer and cook until the mixture reaches 300°F (hard crack stage), about 15-20 minutes.
4. Quickly stir in 2 cups raw peanuts and continue to cook, stirring constantly, until the mixture reaches 305°F.
5. Remove from heat and immediately stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon baking soda. The mixture will foam up.
6. 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 baking soda, which creates those signature airy pockets for a lighter crunch.

Tip: For an even distribution of peanuts, give the brittle a gentle shake on the baking sheet before it sets.

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 brown sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup mini marshmallows

Instructions

1. Preheat your oven to 350°F and lightly grease a 2-quart baking dish.
2. In a large bowl, combine the mashed sweet potatoes, Karo light corn syrup, brown sugar, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until well blended.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. Bake for 25 minutes, then remove from the oven and sprinkle the mini marshmallows evenly over the top.
5. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden and puffy.

The Karo syrup not only adds a unique sweetness but also creates a beautifully glossy finish that makes this casserole stand out on any holiday table.

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

Karo Syrup Banana Bread

Banana bread gets a sweet twist with the addition of Karo syrup, creating a moist, tender loaf with a subtle caramel flavor that’s irresistible.

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, 1/2 cup Karo syrup, 1/2 cup sugar, and 1/4 cup melted butter until well combined.
3. Beat in 1 egg and 1 teaspoon vanilla extract.
4. In another bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the banana mixture, stirring just until combined.
6. 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.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Karo syrup not only sweetens this banana bread but also gives it an exceptionally moist crumb and a glossy, golden top that’s hard to resist.

Tip: For an extra caramel flavor, drizzle a little more Karo syrup over the top of the bread while it’s still warm.

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 the butter, sugar, and Karo syrup until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In another bowl, whisk together the oats, flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
4. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to wire racks.

The Karo syrup not only adds a unique sweetness but also ensures these cookies stay wonderfully chewy for days. Perfect for packing in lunchboxes or enjoying with a cup of coffee.

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

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-ounce) can pumpkin puree
• 1 cup Karo light corn syrup
• 1/2 cup evaporated milk

Instructions

1. Preheat your oven to 425°F. 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, and 1/2 cup evaporated milk until the mixture is smooth.
4. Pour the filling into the unbaked pie crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
5. Allow the pie to cool on a wire rack for at least 2 hours before serving. The Karo syrup gives this pie a uniquely smooth texture that sets it apart from traditional pumpkin pies.

Tip: For an extra glossy finish, brush the pie crust edges with a little beaten egg before baking.

Karo Syrup Lemon Bars

These Karo Syrup Lemon Bars are a delightful twist on the classic, offering a gooey, sweet center with a tangy lemon kick that’s irresistibly delicious.

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
• 1/4 cup Karo light corn syrup
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 tsp salt

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 until lightly golden.
3. While the crust bakes, whisk together the eggs, 1 cup granulated sugar, 2 tbsp all-purpose flour, 1/4 cup Karo light corn syrup, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, and 1/4 tsp salt until smooth.
4. Pour the lemon mixture over the hot crust and return to the oven. Bake for another 25 minutes until the filling is set.
5. Let cool completely before cutting into squares. Dust with powdered sugar if desired.

The magic of these bars lies in the Karo syrup, which creates a uniquely smooth and chewy texture that pairs perfectly with the sharp lemon flavor.

Tip: For an extra zesty kick, add an additional tablespoon of lemon zest to the filling mixture.

Karo Syrup Blueberry Muffins

These Karo Syrup Blueberry Muffins are a delightful twist on the classic, offering a moist texture and a subtle sweetness that perfectly complements the burst of blueberries in every bite.

Ingredients

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

Instructions

1. Preheat your oven to 375°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, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup Karo light corn syrup, 1/2 cup milk, 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 a toothpick inserted into the center comes out clean.

The Karo syrup not only adds a unique sweetness but also ensures these muffins stay wonderfully moist for days. Perfect for a quick breakfast or a sweet afternoon snack.

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

Karo Syrup Cinnamon Rolls

There’s something irresistibly comforting about the smell of cinnamon rolls baking in the oven, especially when they’re drizzled with sweet Karo syrup for that extra gooey goodness.

Ingredients

• 1 package (1/4 oz) active dry yeast
• 1 cup warm milk (110°F)
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 tsp salt
• 2 large eggs
• 4 cups all-purpose flour
• 1/2 cup Karo light corn syrup
• 1 cup packed brown sugar
• 2 1/2 tbsp ground cinnamon
• 1/3 cup unsalted butter, softened

Instructions

1. Dissolve the yeast in warm milk in a large bowl. Stir in granulated sugar, melted butter, salt, and eggs. Gradually add flour, mixing until a soft dough forms.
2. Knead the dough on a lightly floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
3. Punch down the dough and roll out on a floured surface into a 16×21 inch rectangle. Spread softened butter over the dough. Mix brown sugar and cinnamon; sprinkle over butter. Drizzle with Karo syrup.
4. Roll up dough tightly from the long side and cut into 12 slices. Place in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
5. Preheat oven to 400°F. Bake rolls for 25 minutes or until golden brown. Let cool slightly before serving.

The Karo syrup not only adds a unique sweetness but creates a caramel-like glaze that makes these rolls impossibly moist and sticky. Perfect for pulling apart and sharing on a lazy weekend morning.

Tip: For an extra glossy finish, brush the warm rolls with a little more Karo syrup right after baking.

Karo Syrup Apple Crisp

There’s something irresistibly comforting about a warm apple crisp, especially when it’s sweetened with the rich, velvety touch of Karo syrup. This version is a breeze to whip up and promises a delightful crunch in every bite.

Ingredients

• 4 cups thinly sliced apples (about 4 medium apples)
• 1/2 cup Karo light corn syrup
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup old-fashioned oats
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup cold butter, cubed

Instructions

1. Preheat your oven to 375°F and lightly grease an 8-inch square baking dish.
2. Arrange the thinly sliced apples in the prepared dish and drizzle evenly with 1/2 cup Karo light corn syrup.
3. In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 cup old-fashioned oats, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Mix well.
4. Add 1/3 cup cold butter, cubed, to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
5. Sprinkle the crumb mixture evenly over the apples in the baking dish.
6. Bake at 375°F for 30-35 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.

The Karo syrup not only adds a deep sweetness but also creates a glossy, irresistible glaze that makes this apple crisp stand out. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.

Tip: For an extra nutty flavor, try adding 1/4 cup of chopped walnuts to the crumb topping before baking.

Karo Syrup Coconut Macaroons

These Karo Syrup Coconut Macaroons are a sweet, chewy delight that’s surprisingly simple to whip up, perfect for when you need a quick treat that feels special.

Ingredients

• 3 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup Karo light corn syrup
• 2 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 3 cups sweetened shredded coconut, 1/2 cup granulated sugar, 1/4 cup Karo light corn syrup, 2 large egg whites, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt until well combined.
3. Using a tablespoon or a small cookie scoop, drop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 20 minutes, or until the edges are golden brown and the macaroons are set.
5. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The Karo syrup not only adds a subtle sweetness but also gives these macaroons their signature chewy texture that’s utterly irresistible.

Tip: For an extra touch of elegance, drizzle the cooled macaroons with melted chocolate.

Karo Syrup Rice Krispie Treats

These Karo Syrup Rice Krispie Treats are a nostalgic twist on the classic, offering a chewier texture and a richer flavor that’s sure to delight.

Ingredients

• 6 cups Rice Krispies cereal
• 1/4 cup unsalted butter
• 1 package (10 oz) marshmallows
• 1/4 cup Karo light corn syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Grease a 9×13 inch baking dish and set aside.
2. In a large pot, melt 1/4 cup unsalted butter over low heat. Add 1 package (10 oz) marshmallows and stir until completely melted.
3. Stir in 1/4 cup Karo light corn syrup and 1/2 teaspoon vanilla extract until well combined.
4. Remove from heat and quickly fold in 6 cups Rice Krispies cereal until evenly coated.
5. Press the mixture firmly into the prepared baking dish using a greased spatula or your hands.
6. Let cool for at least 30 minutes before cutting into squares.

The addition of Karo syrup not only enhances the chewiness but also gives these treats a glossy finish that makes them stand out.

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

Karo Syrup Molasses Cookies

These Karo Syrup Molasses Cookies are a delightful twist on the classic, offering a chewy texture and deep, caramel-like flavor that’s irresistible.

Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup Karo dark corn syrup
• 1/4 cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• Additional granulated sugar for rolling

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 3/4 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 1/4 cup Karo dark corn syrup, 1/4 cup molasses, and 1 large egg until well combined.
3. In another bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
4. Shape dough into 1-inch balls, roll in additional granulated sugar, and place 2 inches apart on prepared baking sheets.
5. Bake at 350°F for 10-12 minutes, until cookies are set but still soft in the center. Let cool on baking sheets for 2 minutes before transferring to wire racks.

The magic of these cookies lies in their perfect balance of sweetness and spice, with the Karo syrup adding a unique chewiness that makes them stand out.

Tip: For an extra sparkle, roll the dough balls in coarse sugar before baking.

Conclusion

We hope you’ve enjoyed exploring these 18 sweet and simple Karo syrup recipes as much as we loved sharing them! Whether you’re baking, cooking, or crafting, Karo syrup adds a delightful touch to any creation. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the sweetness. Happy cooking!

Share on Facebook

Post on X

Save