Recipes with corn syrup, light

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.

Southern chocolate pecan pie loaded with sweet chocolate, corn syrup, pecans, and a hit of coffee in both filling and topping. Classic Southern pecan pie crossed with a mocha mousse finish.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Fruity cereal squares made with Trix cereal, Jello, corn syrup, and butter. A colorful, no-bake treat with just 4 ingredients that sets in 30 minutes.

Dense bittersweet chocolate walnut torte with a glossy rum glaze poured over the top. Ground walnuts and whipped egg whites replace most of the flour for a rich, fudgy center.

Homemade candy log rolls with a creamy vanilla fondant center dipped in melted milk chocolate and rolled in chopped nuts. Old-fashioned candy making at its best.

No-cook peanut butter fudge with chunky peanut butter, corn syrup, dry milk powder, and chopped peanuts for added crunch. Skips the candy thermometer and the soft-ball stage entirely.

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.

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

No-bake peanut butter cereal clusters made with corn syrup, sugar, and Special K. Just 4 ingredients, no oven, and ready to eat in 25 minutes. A kid-friendly classic.

No-bake peanut butter and fudge bars with crispy rice cereal layers sandwiching a rich chocolate fudge center. Double boiler or microwave method included.

No-bake cereal bars with peanut butter, chocolate, and butterscotch chip topping. Church potluck favorite ready in 35 minutes, feeds a crowd sweetly.

Fresh strawberry frosting made with real strawberry puree and fluffy beaten egg whites. A light, fat-free cooked frosting with bright berry flavor that holds stiff peaks.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.

Espresso tuiles with whole coffee beans, pecans, brown sugar, and corn syrup. Crispy, lace-like French cookies shaped into elegant curves while still warm.

Smoked ham stuffed with cranberry cornbread stuffing and glazed with whole berry cranberry sauce and corn syrup. A stunning holiday centerpiece with built-in sweet-tart contrast.

Toffee-coated popcorn with pecans and mixed dried fruit, baked until crunchy. A homemade caramel corn snack mix cooked to hard-ball stage for a crispy, buttery shell.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.

No-bake peanut butter Rice Chex cookies with pecans, sugar, and corn syrup. A crunchy, chewy candy cookie that sets on wax paper in minutes with no oven needed.

Great and simple gift-idea! And the result tastes great as well.

The Best Chocolate Cake with Cream Filling and Chocolate Frosting recipe

Georgian fruit buns loaded with diced apples, raisins, prune puree, peach puree, and cream cheese in a spiced wheat dough. A hearty, fruit-packed quick bread from the South.

Two-egg layer cake with seven-minute frosting: a classic butter-and-milk yellow cake paired with the legendary cloud-like boiled egg-white frosting. Retro Americana baking at its finest.

No-bake marble fudge swirled with peanut butter and melted chocolate chips in a base of butter, corn syrup, and powdered sugar. Six ingredients and no candy thermometer for a quick, creamy confection.

Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.

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.

Hazelnut double fudge pie with cocoa, chocolate chips, hazelnut liqueur, and cream baked in a flaky shell. Dense, wet-brownie texture with intense fudge richness. Slice thin, it's that decadent.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.

Critters in the Hay is a Halloween popcorn treat with pumpkin pie spice caramel corn, candy corn, licorice spiders, and gummy worms. A spooky party snack kids love.

Chocolate thumbprint cookies rolled in powdered sugar with a rich chocolate ganache filling. Brown sugar shortbread base with chopped chocolate chips baked into the dough.

Fruit stuffed pork chops filled with diced apples, pears, and cinnamon-raisin bread crumbs, simmered until tender and served with glazed apple rings. An elegant fall dinner.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Frozen cranberry souffle with Italian meringue and whipped cream, garnished with spun sugar cranberries. A showstopping holiday dessert that's made ahead and served frozen.

Kahlua brownies with unsweetened chocolate, coffee liqueur, and instant coffee, topped with a boiled chocolate icing and scattered semi-sweet chocolate chips.

Childhood PB&J turned into a two-layer peanut butter cake filled with more peanut butter and red jelly, topped with fluffy seven-minute frosting. Nostalgic birthday cake for grown-ups.

Creamy strawberry cheesecake made with both cottage cheese and cream cheese for extra richness, baked in a graham cracker crust with a glossy homemade strawberry glaze.

A homemade fudge recipe that is made the greatest combination: chocolate and peanut butter.

Chocolate oatmeal pie with coconut, rolled oats, and chocolate chips in a corn syrup custard, baked in a press-in oil crust. A chewy, fudgy Southern-style pie with crunchy texture.

Pear and cranberry tart with a buttery oat crumble topping. Tart cranberries burst in a sweet corn syrup sauce with tender sliced pears underneath the crisp.

Chocolate Purses with Rhubarb-Raspberry Mousse recipe

Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla baked in a flaky pie shell. A two-temperature baking method ensures a set, silky custard filling.

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Four-component chocolate cake: cocoa layers, fudge filling, chocolate whipped cream frosting, and a drizzled cocoa syrup finish. The cake for serious chocolate lovers.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

Buttermilk pecan pralines cooked to soft ball stage for a creamy, melt-on-your-tongue candy loaded with toasted pecan halves. The buttermilk and baking soda create a caramel flavor that plain sugar pralines can't touch.