Recipes with corn syrup, light

Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.

No-bake chocolate date and ginger fans made with crushed graham crackers, semi-sweet chocolate, crystallized ginger, and chopped dates. Set in a flan pan, chilled, and sliced into elegant wedges.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

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.

Old-fashioned divinity candy with fluffy egg whites, crunchy pecans, and vanilla. This no-bake Southern classic melts on your tongue and comes together with just a few pantry staples.

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.

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.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Low-fat frosted brownies made with applesauce instead of butter and egg whites instead of whole eggs. Topped with a simple cocoa icing, no oil or butter needed.

Spicy roasted cashews coated in corn syrup with cumin, curry powder, and cayenne pepper. Baked low and slow until crunchy and addictive. A bold snack or gift idea.

Chocolate nougatines are a classic candy made from honey-sweetened nougat with chopped nuts, cut into squares and coated in melted chocolate. Chewy, nutty, and rich with old-fashioned candy-making technique.

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.

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

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.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

Chocolate pecan pie with melted semi-sweet chocolate stirred into a classic corn syrup filling, loaded with pecan halves. Rich, gooey, and deeply chocolatey.

Peanut butter and chocolate sandwich cookies built from one clever dough split two ways, baked, then sandwiched around a soft marshmallow. A fun two-tone treat with the classic chocolate-PB combo.

This rich and delicious pie is made with chocolate cookie crumbs, corn syrup and semi-sweet chocolate.

Stunning dessert with homemade tropical sorbet (guava, pineapple, or mango) scooped into crispy handmade cookie tulip cups and topped with fresh fruit.

Homemade chocolate almond caramels infused with coffee-steeped cream. Chewy, rich, and studded with toasted almonds. Wrapped individually, they make a stunning handmade gift.

A classic Canadian no-bake treat: peanut butter, brown sugar, and corn syrup bubbled together, mixed with Rice Krispies, and topped with chocolate icing. Four ingredients. Irresistible crunch.

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

Homemade fondant: a soft, moldable butter-and-sugar candy center ready to flavor, shape, and dip in chocolate. Old-school candy-making in four ingredients, no thermometer needed.

Maple-pecan pralines cook sugar, evaporated milk, and corn syrup to soft-ball stage with toasted pecans and maple extract. Creamy, melt-in-your-mouth Southern candy with a New England twist.

Homemade cranberry cordial steeped with vodka and brandy for one month. A gorgeous ruby-red holiday liqueur that makes a stunning handmade gift. Keeps for up to 3 months.

Don't settle for one single taste and try this succulent beef stew that will warm up any winter day.

Pumpkin pie with brown sugar, corn syrup, and a custard set by both eggs and evaporated milk for a creamier filling. Warm cinnamon, ginger, and cloves, finished with whipped cream and candied ginger slivers.

Homemade chocolate walnut cream candies with marshmallow cream, fondant, and heavy cream cooked to the soft ball stage. Old-fashioned candy shop fudge you can make at home.

No-bake chocolate nutty bites with cornflakes, hazelnuts, and raisins in a buttery cocoa mixture. Just six ingredients, ready after an hour in the fridge. Great for kids and holiday treat trays.

Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.

Banana cream pie with a buttery pecan-shortbread crust, a thin chocolate layer, vanilla custard folded with whipped cream and fresh bananas. Makes two pies for the county fair winner's circle.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.