FOR MORE than 100 years KARO Corn Syrup has been a sweet little secret of good cooks who use a little Karo to make lots of foods better. As a versatile kitchen product, KARO Corn Syrup is still considered a trusted staple in pantries everywhere. Whether used to make traditional pecan pie or old-fashioned fudge to glazes for sweets and meat, Karo has remained a key ingredient in crowd pleasing holiday and everyday recipes.

“Since its introduction in 1902, Karo has remained one of America’s trusted consumer brands,” said Erin Shackelford, brand manager, ACH Food Companies. “It’s hard to name many food ingredients that can play a role in every dish in a meal, from salsa glaze, butterscotch yams and easy baked beans, to pecan pie, old-fashioned lemonade and strawberry sorbet.”

Ideal for recipes of all kinds, corn syrup delivers enhanced browning and flavor when used as a glaze. It helps retain moisture and flavor in baked goods and can simply enhance the flavor of your favorite dish. Holds moisture to preserve fresh cut flowers and Christmas trees longer. For additional versatile recipes, from delicious desserts and glazes to holiday side dishes and drinks, visit www.karosyrup.com.

Fast n’ Fabulous

Dark Chocolate Fudge

1/2 cup KARO Light or Dark Corn Syrup

1/3 cup evaporated milk

2 packages (8 squares each) semisweet chocolate or 3 cups (18 oz) semisweet chocolate chips

3/4 cup confectioners sugar

2 teaspoons vanilla

1 cup coarsely chopped walnuts

Line 8-inch square baking pan with plastic wrap. Combine corn syrup and evaporated milk in 2-quart saucepan. Add chocolate. Stirring constantly, cook over medium-low heat. Add confectioners sugar, vanilla and nuts; stir until thick and glossy. Spread in prepared pan. Refrigerate 2 hours or until firm.Yield: 1 pound

Pecan Bars

Crust: 2-1/2 cups flour

1 cup cold margarine, cut in pieces

1/2 cup confectioners sugar

1/4 teaspoon salt

Spray 15-in.x10-in.x 1-in. baking pan with cooking spray. In large bowl with mixer at medium speed, beat flour, margarine, sugar and salt until mixture resembles coarse crumbs; press firmly and evenly into prepared pan. Bake at 350 for 20 minutes or until golden brown.

Filling:

4 eggs

1-1/2 cups KARO Light or Dark Corn Syrup

1-1/2 cups sugar

3 tablespoons margarine, melted

1-1/2 teaspoons vanilla

2-1/2 cups pecan halves or coarsely chopped pecans

In large bowl, beat eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour over hot crust; spread evenly. Bake at 350 for 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting. Yield: 48 bars