960 corn sugar recipes

Classic chocolate pecan pie loaded with pecan halves and semi-sweet chocolate in light corn syrup filling. Gooey, sweet, and packed with crunchy pecans in every slice.

Almond crunch cookies rolled in sliced almonds and drizzled with a glossy chocolate ganache glaze. Buttery, nutty, and baked low and slow for a tender crumb.

Cast iron green chile cornbread loaded with roasted chilies, corn kernels, pimiento, and layers of melted cheddar. Southwestern comfort baked in bacon drippings.

Old style stacked enchiladas with ground beef, kidney beans, crushed tomatoes, and chili powder layered between fried corn tortillas with raw onion and melted cheese.

Ginger molasses cookies rolled in cinnamon sugar with a crackled top. Loaded with ginger, cloves, and cinnamon for bold spice. Underbake for soft centers or bake full for snaps.

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.

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.

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.

No-cook peanut butter fudge blends chunky peanut butter, butter, powdered sugar, and dry milk powder with chopped peanuts for double peanut crunch. No candy thermometer required.

Giant raisin oat cookies with oat bran, rolled oats, plump raisins, and a hint of orange zest baked into hearty cookies the size of saucers. Wholesome breakfast or lunchbox treat.

Chocolate chip pecan pie with a hidden layer of frozen chocolate chips beneath a classic dark corn syrup pecan custard. The frozen trick keeps chocolate chips intact through baking.

Old-fashioned peppernut cookies (pfeffernusse) with anise, cinnamon, cloves, ginger, dark corn syrup, and chopped nuts. Slice-and-bake holiday cookies, makes 4 dozen.

Chocolate Purses with Rhubarb-Raspberry Mousse recipe

Buttermilk walnut bundt cake baked over a brown sugar and Karo syrup topping with whole walnuts. A sticky-bottomed cake with a tender, airy crumb from whipped egg whites.

From-scratch pineapple upside-down cake baked in cast-iron skillets with a caramelized brown sugar and Karo syrup topping, pineapple rings, maraschino cherries, and optional pecans. A buttermilk batter with folded egg whites for extra lift.

Chocolate pecan pie variation with walnuts, coconut, and mini chocolate chips in a corn syrup-rich filling. The Southern classic crossed with German chocolate flavors.