577 light corn syrup recipes

Deliciously rich. These irresistible grasshopper pie bars are perfect to impress your friends or family. Creamy, smooth, and decadent, it melts in your mouth.

Egg-free lemon muffins made with silken tofu, applesauce, whole wheat flour, and wheat germ. Bright lemon zest and a cinnamon dusting on top. Makes 24 wholesome muffins in 30 minutes.

Pumpkin cheese tart with a gingersnap-oat crust and a marbled cream cheese-pumpkin filling, finished with warm caramel sauce. A lighter take on pumpkin pie that actually holds its own on the holiday table.

Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.

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

Three-layer cake with two chocolate buttermilk layers and a yellow layer, sandwiched with caramel filling and topped with rich chocolate frosting. Show-stopper celebration cake.

Classic Karo pecan pie made with light corn syrup, sugar, and a heaping cup and a half of toasted pecan halves. The original Thanksgiving and Christmas pie recipe, stir it all in one bowl and bake.

Mom's pecan pie is a classic Southern five-ingredient holiday pie: eggs, sugar, light corn syrup, butter, and toasted pecans baked into a flaky crust. The hot-start oven gives a glossy, set top.

A great summer time dessert, lots of ripe and sweet plum give the souffles delicious flavor!

Old-fashioned Amish pie with a molasses filling topped with crumb topping. Simple, sweet, and reminiscent of shoofly pie without the gooey bottom layer.

Old-fashioned Southern caramel nut frosting cooked to soft-ball stage with browned sugar for deep caramel flavor. Pecan-studded, glossy, and made for layer cakes.

Whisk-and-go sweet and sour salad dressing with maple syrup, red wine vinegar, and a hint of Worcestershire. Ready in under 5 minutes with just 7 pantry ingredients.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

Maple syrup corn bread made with yellow cornmeal, wheat flour, and real maple syrup instead of sugar. A quick, lightly sweet corn bread baked in 20 minutes.

Texas-style pecan pie with a secret cornmeal addition for texture, both light and dark corn syrup for depth, and vanilla butternut extract. Gooey, crunchy, and piled with whipped cream.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.