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.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

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.

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.

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.

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.