577 light corn syrup recipes

Chocolate Purses with Rhubarb-Raspberry Mousse recipe

Chocolate chip pecan cookie dough shaped into festive wreath rings, baked golden, iced in white, and decorated with red and green gumdrop flowers. Makes 4 wreaths for holiday gifting, cookie swaps, or edible centerpieces.

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

Traditional fruitcake studded with dates, figs, candied citron, pecans, and brandy-soaked fruits becomes a family heirloom recipe worth making.

A showstopping bundt cake with a hidden mint cream cheese swirl inside and a drizzled chocolate-mint glaze on top. Semi-homemade with devil's food cake mix.

Caramel chocolate chip cheesecake with an oat-walnut crust, dark brown sugar and corn syrup filling, and chocolate chips scattered on top. Rich, dense, and deeply caramelized.

Showstopping three-layer cappuccino torte with a nutty graham crust, thick semisweet fudge layer, and espresso chocolate buttercream. A make-ahead dessert that chills overnight.

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.

Fat-free chocolate cake with cocoa powder, egg whites, and corn syrup for moisture, finished with a quick cocoa glaze. Surprising richness with zero added butter or oil.

Chocolate pecan fudge pie with melted chocolate chips, corn syrup, and pecan halves baked in a flaky shell. Dense, fudgy filling served chilled with ice cream and chocolate sauce.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Overnight apple French toast assembled the night before and baked in the morning. Caramelized brown sugar and Granny Smith apples on the bottom, custard-soaked bread on top, served with a warm apple-cinnamon syrup.

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.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Kentucky Derby-style chocolate walnut bourbon pie with a deep molasses backbone. The Run for the Roses pie has 3 tablespoons of bourbon, two cups of walnuts, and chocolate chips in a sweet syrup base.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.