2,269 syrup recipes

Southern peanut butter pie built like a peanut pecan pie hybrid: dark corn syrup, eggs, creamy peanut butter, and salted peanuts baked into a chewy, gooey filling. A pecan pie with all the peanuts in the South.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

Layered parfait with a homemade creme de menthe pineapple sauce spooned over scoops of vanilla ice cream. A retro dessert that comes together in 15 minutes.

Popcorn snowman craft built from hard-ball-stage caramel popcorn, stacked into a holiday centerpiece with gumdrop features and raisin buttons. A sweet, edible Christmas decoration kids can help make.

Banana-stuffed French toast made with cinnamon-raisin bread, egg whites, and skim milk. A lighter brunch dish with mashed banana filling and a maple yogurt topping.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Fall harvest spice cake with apple butter, maple buttercream frosting, and a decorative topping of walnuts, almonds, apricots, cranberries, and raisins. A stunning autumn centerpiece.

Fluffy peanut butter pie folds whipped topping into a cream cheese and condensed milk filling, set in a chocolate wafer crust. A no-bake dessert with all the indulgence at half the fat.

Mascarpone sandwiched between crispy ginger brandy wafers with caramelized fresh figs and orange sauce. A stunning restaurant-style plated dessert with snap and tuile textures.

Ken's famous crockpot baked beans loaded with ground beef, bacon, maple syrup, brown sugar, liquid smoke, and hot sauce. Six hours on low, feeds a hungry crowd.

Cream puff dessert with a baked pâte à choux crust, vanilla pudding and cream cheese filling, topped with Cool Whip and chocolate drizzle. This layered dessert feeds a crowd with bakery-style flair.

Overnight French toast soaks rich challah in a cinnamon-vanilla custard so it fries up golden and custardy in the morning, no fuss. Served with a homemade cinnamon cream syrup you can make a week ahead.

Old-fashioned baked beans made from dried navy beans with salt pork, molasses, brown sugar, and pure maple syrup. Slow-baked for 5-7 hours until the sauce turns thick and the pork rind crisps up.

Double peanut butter sandwich cookies with peanut butter in the dough and between two slices. A slice-and-bake cookie with freezable dough for make-ahead baking.

Killer brownies with six ounces of unsweetened chocolate, dark corn syrup, two cups of walnuts, and a hint of almond extract. Dense, fudgy, and intensely chocolatey.