Recipes with corn syrup, light
570 recipes
Granola Bars
These scrumptious snacks are perfect for a light breakfast or for the kids lunchbags.
Heirloom Fruitcake
Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.
Cherry No Bake Rum Balls
No-bake cherry rum balls rolled in powdered sugar, made with vanilla wafer crumbs, coconut, chopped nuts, and sweet cherries. This batch recipe yields 100 bite-sized treats.
Molasses Cookies Amish
Bring out the Amish in you with these delicious cookies made from molasses.
Authentic Mincemeat
Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.
Brandy Pecan Pie
Southern pecan pie with a Cajun twist: a quarter cup of brandy stirred into the buttery corn syrup filling adds warm, boozy depth beneath a blanket of whole pecans. Puffy, gooey, irresistible.
Carrot Cake with Buttermilk Glaze
Really enjoyed this buttermilk glaze drizzled over my carrot cake, it tasted great but it had much less calories and fat than a rich butter-cream cheese frosting. My husband also liked it very much.
Old Fashioned Sweet Potato Pie
Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla in a flaky crust. Creamy, custard-like filling baked until set. A Southern holiday classic.
Blue Ribbon Fudge
Old-fashioned stovetop fudge made with real unsweetened chocolate, evaporated milk, and walnuts. Cooked to soft ball stage and beaten until thick and glossy, this is the kind of homemade fudge that wins county fair ribbons.
Abigail Van Buren's Pecan Pie [Dear Abby Columnist]
Classic pecan pie from Dear Abby columnist Abigail Van Buren, built on corn syrup, brown sugar, and whole pecans scattered across the top instead of stirred in. The old-school Southern holiday standard.
Elegant Tennessee Black Walnut Cake
Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.
Chocolate Grand Marnier Balls
No-bake chocolate Grand Marnier truffles made with ground chocolate wafers, almonds, and orange liqueur, rolled in powdered sugar. Elegant, boozy, and better after aging a week.
Mrs Fields Almond Crunch Cookies
Mrs Fields almond crunch cookies rolled in sliced almonds and drizzled with a ganache-style chocolate glaze. Buttery, nutty, and crispy with a slow bake for maximum crunch.
Peanut Butter-Raisin Bars
Peanut butter raisin bars are no-bake snack bars made with crushed shredded wheat, raisins, and a peanut butter caramel binder. Five ingredients, no oven, lunchbox-ready in 30 minutes.
Stephanie Ramsey's Cinnabon Rolls
Copycat Cinnabon cinnamon rolls made with a pudding-enriched dough for an ultra-soft, gooey crumb, rolled with brown sugar and cinnamon and finished three ways: cream cheese frosting, caramel-pecan sticky buns, or classic.
Glace' Fruit, & Fruit Syrup
Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.
These scrumptious snacks are perfect for a light breakfast or for the kids lunchbags.
Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.
No-bake cherry rum balls rolled in powdered sugar, made with vanilla wafer crumbs, coconut, chopped nuts, and sweet cherries. This batch recipe yields 100 bite-sized treats.
Bring out the Amish in you with these delicious cookies made from molasses.
Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.
Southern pecan pie with a Cajun twist: a quarter cup of brandy stirred into the buttery corn syrup filling adds warm, boozy depth beneath a blanket of whole pecans. Puffy, gooey, irresistible.
Really enjoyed this buttermilk glaze drizzled over my carrot cake, it tasted great but it had much less calories and fat than a rich butter-cream cheese frosting. My husband also liked it very much.
Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla in a flaky crust. Creamy, custard-like filling baked until set. A Southern holiday classic.
Old-fashioned stovetop fudge made with real unsweetened chocolate, evaporated milk, and walnuts. Cooked to soft ball stage and beaten until thick and glossy, this is the kind of homemade fudge that wins county fair ribbons.
Classic pecan pie from Dear Abby columnist Abigail Van Buren, built on corn syrup, brown sugar, and whole pecans scattered across the top instead of stirred in. The old-school Southern holiday standard.
Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.
No-bake chocolate Grand Marnier truffles made with ground chocolate wafers, almonds, and orange liqueur, rolled in powdered sugar. Elegant, boozy, and better after aging a week.
Mrs Fields almond crunch cookies rolled in sliced almonds and drizzled with a ganache-style chocolate glaze. Buttery, nutty, and crispy with a slow bake for maximum crunch.
Peanut butter raisin bars are no-bake snack bars made with crushed shredded wheat, raisins, and a peanut butter caramel binder. Five ingredients, no oven, lunchbox-ready in 30 minutes.
Copycat Cinnabon cinnamon rolls made with a pudding-enriched dough for an ultra-soft, gooey crumb, rolled with brown sugar and cinnamon and finished three ways: cream cheese frosting, caramel-pecan sticky buns, or classic.
Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.
