504 syrup recipes

Old-fashioned chocolate peanut candy drops made with grated unsweetened chocolate, sugar, and corn syrup cooked to soft ball stage. Crunchy, sweet, and nostalgic.

Cherry divinity is the pink church-cookbook candy: hard-ball sugar syrup whipped into beaten egg whites with cherry Jello, then loaded with chopped nuts and coconut. Old-fashioned, fluffy, festive.

Peek-A-Bows are lace cookies made with corn syrup, brown sugar, and finely chopped nuts, rolled into cylinders while warm and tied with ribbon for a festive gift cookie.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Fresh fruit platter with strawberries, bananas, pineapple, and kiwi served with a cinnamon yogurt dipping sauce. A light, no-cook dessert or brunch spread.

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.

If you adore banana, chocolate and peanut butter, this milkshake certainly belongs to you. It's creamy, chocolaty and absolutely divine to enjoy.

Peanut butterscotch squares with a buttery shortbread base topped with melted butterscotch chips, chunky peanut butter, and crunchy corn flakes. No-bake topping on a baked crust.

Maple oatmeal loaf for the bread machine, with quick oats, bread flour, real maple syrup, and active dry yeast. A hands-off whole-grain breakfast loaf.

Lemon sticky buns made with frozen bread dough, lemon-corn syrup glaze, and cinnamon-nutmeg sugar swirl. Bright citrus twist on classic sticky buns, baked golden and inverted onto the plate.

Irish cream balls combine crushed vanilla wafers, toasted pecans, cocoa, and Irish cream liqueur into no-bake boozy bites rolled in powdered sugar. The grown-up holiday cookie tray staple.

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

No-bake oatmeal cookies made with strawberry gelatin, coconut, and chopped nuts. Cooked to soft-ball stage on the stovetop and dropped onto waxed paper to set. Quick, chewy, and fruity.

Maple breakfast cake sweetens a tender cake-flour and whole-wheat batter entirely with pure maple syrup, dusted with cinnamon and drizzled with extra maple before baking.