Recipes with corn syrup, light

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

Eggnog log cookies are festive holiday rolls flavored with rum and nutmeg, dipped in icing, and rolled in toasted pecans. The Christmas cookie tin classic with eggnog-inspired warmth.

Old-fashioned mincemeat-style fruit preserve with prunes, dried apples, and raisins simmered with corn syrup, vinegar, and warm spices. Meatless take on traditional mincemeat for pies and tarts.

Pumpkin swirl pie with a cream cheese layer, pumpkin pie spice, and a marbled top. Two fillings baked in one crust for a showstopping holiday dessert.

No-bake chocolate minirolls made with melted chocolate, corn syrup, milk powder, and powdered sugar. Kneaded like dough, rolled, and sliced into bite-sized candy pieces.

Baked chocolate souffle for two with cinnamon whipped cream and a warm fudge mocha sauce. A date-night dessert made with both semisweet and unsweetened chocolate.

Witches' hats Halloween treats made from crisp rice cereal, marshmallows, and chocolate, shaped into cones and dipped in melted semi-sweet chocolate. A fun no-bake project kids love.

Frozen layered dessert with chocolate wafer crust, vanilla frozen yogurt, raspberry sorbet, and homemade fudge sauce. An impressive make-ahead springform pan dessert.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

Chocolate tunnel cake with a hidden cream cheese filling baked inside a chocolate cake mix base. Topped with a glossy chocolate-corn syrup glaze. Semi-homemade and impressive.

Mocha mint crisps roll buttery cocoa-coffee dough in sugar before baking into crackle-topped chocolate cookies with a cool peppermint finish. A holiday cookie tin essential.

Microwave rum cake with devil's food cake mix, rum-soaked layers, apricot preserves filling, and a glossy boiled frosting made from corn syrup and egg whites.

Microwave rum cake with devil's food cake mix, rum-soaked layers, apricot preserves filling, and a glossy boiled frosting made from corn syrup and egg whites.

Speedy chocolate cookies made with cocoa powder and corn syrup, no chilling needed. Dip in water then granulated sugar for sparkly tops that crackle as they bake.

Chocolate mud frosting made by melting chocolate chips with milk in the microwave, then blending with corn syrup and vanilla. A glossy, fudgy four-ingredient frosting with no butter or powdered sugar.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.