Cook brown sugar, butter, light Karo syrup and salt for 5 minutes.
Then stir in baking soda until foamy.
Pour over popcorn.
Sift together cocoa powder and 1 cup of powdered sugar ina large bowl.
Stir in 1/4 cup bourbon.
Add 2 Tablespoons light Karo Syrup.
Mix well.
Add 2 1/2 cups of crushed vanilla wafers.
Add 1 cup of crushed pecans.
Mix extrememly well.
Form them in balls by hand.
Roll them in the remaining 1/2 cup of powdered sugar.
These will keep in a container for up to a week in the refrigerator.
Melt sugar in light Karo syrup.
When it reaches a boil, remove from heat.
Stir in peanut butter.
Stir in Rice Krispies. Press into 9 x 13-inch pan.
Use wax paper to press so it will not stick to fingers.
Melt together in double boiler, chocolate chips and peanut butter chips.
In another large pan, bring to a boil, 1 cup of white sugar and 1 cup of light Karo syrup.
Remove from heat and add 1 teaspoon vanilla and 1 1/2 cups of peanut butter.
Mix well and pour in 6 cups of Special K. Press into 10 x 15-inch buttered pan and spread chocolate mixture on top.
Chill until one hour before serving; cut into bars.
Makes 7 dozen 2 x 1-inch bars.
Grate cabbage, carrots and onion.
Add vinegar, light Karo syrup, sugar, salt and pepper.
Add mayonnaise, one spoon at a time, until slightly juicy.
Chill and serve.
Add brown sugar and water in saucepan. Add salt and Karo syrup; mix all ingredients in saucepan. Bring to boil and boil for 10 minutes. May add maple flavoring if desired to taste. Pour over waffles, pancakes, French toast...
In a small bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form.
Gradually beat in sugar until smooth and glossy.
Gradually beat in corn syrup and vanilla until stiff peaks form.
If desired, beat in food coloring of your choice. Makes enough frosting for 9-inch layer cake or 9 x 13-inch cake.
Melt margarine; add sugar, Karo syrup and salt.
Bring to rolling boil and cook for 5 minutes.
Remove from heat; add soda and vanilla.
Mix well.
Pour over popped popcorn and mix well. Place pan in oven at 200\u00b0 and bake for 1 hour; stir every 15 minutes.
Place the Karo syrup and sugar in a saucepan and dissolve together over medium heat until well combined.
Cool about 15 minutes.
Add the rest of the ingredients, stirring well.
Pour into a jar or bottle and let sit for about 2 weeks in a dark spot until well blended.
Combine 1/4 cup light Karo, brown sugar and margarine in
Preheat oven to 400 degrees.
Put 19 muffin cup liners in regular sized muffin pans.
In microwave, for 1 minute, melt the first 3 ingredients- semisweet chocolate, baking chocolate and butter.
Stir.
Microwave a little more if needed.
Add sour cream and brown sugar, stir.
Add Karo syrup, egg and vanilla and stir.
Add flour, soda and salt and stir.
Add chocolate chips.
Fill muffin cups 1/2 to 2/3 full.
Bake 10-15 minutes.
Don't overbake.
Put sugar, karo syrup and water over medium heat.
Stir only until sugar is dissolved.
Cook to soft ball stage.
Having beaten the egg whites, continue beating and add half the syrup (pour slowly into egg whites having a thin stream of syrup pouring into whites).
Continue beating while remaining syrup cooks to crack stage.
Pour remaining syrup into egg whites (same as before) and continue beating until thick enough to drop from spoon.
Place butter, brown sugar and Karo syrup in sauce pot and boil for 6 minutes without stirring.
Combine 4 cups of any combination of ingredients you want in large bowl.
Pour hot butter/sugar/Karo mixture over and mix well.
Spread mixture on waxed paper to cool and break into small chunks.Store in airtight container. Can be frozen.
First Day:
Wash figs and prick each with a fork.
Make syrup of sugar, water, Karo and lemon slices.
Bring to a boil in heavy pan and carefully lay figs in syrup.
Cover and bring to boil again.
Lower heat and boil gently for 30 minutes.
Remove from heat and allow to cool overnight, turning figs once or twice in syrup.
In large pan, mix together popcorn and peanuts.
In a saucepan, mix together butter, brown sugar, Karo syrup and molasses.
Boil for 5 minutes.
Add baking soda.
Mix well.
Add to popcorn and peanuts.
Mix well until coated.
Put into two 12 x 9-inch pans.
Bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
Cream together in the bottom of a tube pan that has been well-greased, margarine and light brown sugar.
Add Karo syrup, pecans, vanilla and salt.
Add cake mix with eggs and milk instead of water.
Bake at 325\u00b0 for 1 hour.
Stir together the sugar, karo syrup and salt until it comes to a a rolling boil.
Add the raw peanuts.
Boil, stirring constantly until the syrup is light brown.
Remove from heat.
Add the baking soda and keep stirring.
Pour onto buttered large cookie pans. - Don't spread mixture out..just shake pan to get mixture to even out a bit...by doing this..you won't have tough candy.
Cool and break into pieces.
ompletely in pan.
Heat light Karo syrup until warm.
Brush cake
Mix brown sugar, Karo syrup and oleo or butter together.
Bring to a boil and cook 5 minutes, stirring constantly.
Take baking soda and add to syrup mixture.
Mix well.
Pour over popcorn.
Bake for 1 hour at 250\u00b0, stirring a few times.
In skillet over medium heat, cook chicken in butter about 20-30 minute or until tender.
Drain off fat, if desired.
Mix Karo corn syrup, orange juice, and lemon juice and pour over chicken in skillet.
Continue cooking over medium heat, turning often, for about 5-10 minute or until glazed.