Saturday, March 20, 2010

It's Week #4, and the target item is.......Corn Syrup

The target item this week is Corn Syrup.  Here is a little history about Corn Syrup:

Most people know the national brand of "Karo" syrup.  It was supposedly named after the wife of the Chemist who invented it.

Until the introduction of Karo corn syrups in individual containers, the American housewife carried her syrup jug "to the grocery store to be refilled from the grocers barrels of syrup".

In 1903, this staple was packaged in "Friction-top-tins" and was advertised as "The Great Spread for Daily Bread".   The first cookbook using Karo, for Corn Syrup was published

In 1910, a new recipe book was published with....120 recipes.

In 1930, the wife of a corporate executive develped the classic Pecan Pie recipe using Corn Syrup.

In 1981, a new updated cook book was developed, using the original book cover shown above.
How long does it last, and what is it for:

Corn Syrup can be stored indefinately on the shelf.  This true even if it is opened.  You can store it in the refrigerator once it is open, but it will pour more slowly and will be thicker.

It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, sweetens and thickens relishes. Corn syrup balances sweet and sour flavor profiles, and is therefore a key ingredient in many Asian dishes.

Light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use but the choice may be guided by personal preference. Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams.

Corn Syrup is Gluten-Free.

Corn Syrup purchased in the grocery store is not high-fructose corn syrup.  The high-fructose version needs additional processing.  Can Corn Syrup contribute to obesity?  Yes, as does sugar, chocolate, etc.  Moderation in all things is important to remember.

If you are looking for a reduce calorie version, watch your spelling. If you are wanting less calories, choose "Lite" not "Light".  The "Light" type refers to color.

How do I cook with it?

You can get a free cookbook at the following link (plus $1.00 for shipping and handling):

For on-line recipes, go to:

Finally, here is the video showing how to make a classic, Pecan Pie. There are many recipe videos at:

(Sources:, &

1 comment:

Anonymous said...

If your family is allergic to corn syrup as my already GF son is, you can substitute Brown Rice Syrup in recipes calling for corn syrup.

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