corn syrup

Horchata Semifreddo

brown basmati or other long-grain brown rice

cinnamon sticks,

kosher salt,

heavy cream

sugar

Nonstick vegetable oil spray

puffed kamut or puffed rice cereal

½ cup (packed) light brown sugar

unsalted butter

tequila reposado

Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.

Bon Appétit

Blend rice, cinnamon, and ¾ tsp. salt in a blender to a fine powder. Stir rice mixture and cream in a large bowl until no lumps remain; cover and chill at least 3 hours and up to 6 hours. Strain through a fine-mesh sieve into a large bowl, pressing on solids; reserve rice for another use.

Using an electric mixer on high speed, beat cream in a large bowl to stiff peaks, about 3 minutes; set aside.

Whisk egg whites, granulated sugar, and a pinch of salt in a medium heatproof bowl set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and an instant-read thermometer inserted into the mixture registers 130°, about 4 minutes. Remove bowl from heat and, using an electric mixer on high speed, beat until mixture is tripled in volume, glossy, and cool, 10–12 minutes (this will take only about 6 minutes if using a stand mixer fitted with whisk attachment).

Gently fold reserved cream into meringue until mixture is smooth. Scrape into an 8x8" baking pan; cover and freeze until set, at least 3 hours.

Meanwhile, lightly coat a large heatproof bowl with nonstick spray. Place kamut in bowl. Bring brown sugar, butter, tequila, and corn syrup to a boil in a medium saucepan, stirring to dissolve sugar. Cook, stirring often, until caramel is a deep amber, 10–12 minutes. Quickly pour caramel over kamut and mix with a heatproof spatula to coat. Transfer to a parchment-lined rimmed baking sheet and let cool. Break into small pieces.

Scoop semifreddo into bowls and top with caramel kamut.

Do Ahead: Semifreddo can be made 3 days ahead; keep frozen. Let sit at room temperature 30 minutes before scooping. Caramel kamut can be made 1 day ahead; store airtight between layers of paper towels at room temperature.

All you need is three simple ingredients for Easy Homemade Lollipops.

Easy Homemade Lollipops

extract,

Assorted sprinkles

Lollipop sticks

candy thermometer

Line two large baking sheets with parchment paper or Silpat baking mats. Fill a large bowl with ice water and set it aside.

Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat. Attach the candy thermometer to the interior of the saucepan.

Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has disolved. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.

Boil the mixture for 5 to 7 minutes until it reaches 310°F (hard-crack stage) on the candy thermometer. Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but ensuring no water seeps into it. Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water. If you're using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath.

Working quickly, pour the syrup onto the baking sheets to form circles that are 2 to 3 inches in diameter. (Space the lollipops 3 to 4 inches apart to guarantee they don't run into each other.) Immediately press in the lollipop sticks and sprinkle the lollipops with your sprinkles or candy, lightly pressing the garnishes into the syrup. Let cool completely until fully hardened then carefully peel the lollipops off the baking sheet.

Opt for an extract that is clear in color in order to maintain the crystal clear color of the lollipops.

It's much easier to cleanly pour the syrup onto the baking sheet if you use a saucepan with a pour spot.

Work quickly as soon as you remove the syrup from the stove, as it'll harden very quickly. If the syrup gets too hard, re-warm it over medium heat until it softens slightly.

★ Did you make this recipe? Don't forget to give it a star rating below!

Kelly's Notes:

Homemade marshmallows should have their own dreamy name, something that makes it clear that they’re different from the supermarket stuff. When you make this recipe by Christine Moore of Little Flower Candy Co., you get puffs that are soft, tender, languidly stretchy and delicately sweet, and a lesson in the transformative power of heat and air. To make these, you beat together roiling-hot sugar syrup and gelatin, and watch as the mixture goes from murky to opaque, from beige to white, from thin to billowing. For this magic to happen, it takes almost 15 minutes, plus a very large bowl and a sturdy mixer. (I use a 5-quart stand mixer.) You need no special skills, just patience — you have to wait a few hours for the whipped mixture to dry — but you’ll be rewarded with singular sweets good for toasting, s’mores, snacking and wrapping up as gifts.

Vanilla Marshmallows

water

(1/4-ounce) packets unflavored powdered gelatin (about

granulated sugar

240 milliliters light corn syrup

vanilla extract

vanilla

Nonstick cooking spray

cornstarch

confectioners’ sugar

Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.

Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.

Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.

While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners’ sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It’s important that the bottom of the pan be very well covered.)

Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.

Cut the marshmallows: Dust a chef’s knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.

Some chocolate cakes can be overwhelmingly intense, but this recipe manages to feel light and balanced, with no single component dominating the others. 

Black Forest Layer Cake

(225 g) whole milk

(50 g) 70% cacao chocolate, finely chopped

gelatin (about 2½ tsp.)

(270 g) 70% cacao chocolate, finely chopped

kosher salt

(175 g) whole milk

(80 g) light corn syrup

(350 g) heavy cream

Chocolate Genoise

cherry preserves

Chocolate Swiss Meringue Buttercream

Some chocolate cakes can be overwhelmingly intense, but this one manages to feel light and balanced, with no single component dominating the others. Even if you’re not a fan of fruit and chocolate, this combination will change your mind.

Heat milk and chocolate in a small saucepan over medium-low, whisking often, until chocolate is melted and mixture is smooth. Cover and chill.

Do Ahead: Soak can be made 3 days ahead. Keep chilled.

Place ½ cup cold water in a small bowl and sprinkle gelatin evenly over top; chill until ready to use.

Place chocolate and salt in a large wide bowl. Heat milk and corn syrup in a small saucepan over medium, whisking to combine, until steaming and barely simmering around the edges of pan. Remove from heat and add softened gelatin, whisking until dissolved. Reheat milk mixture briefly over medium-low (do not let it boil), then pour over chocolate mixture and let sit 1 minute. Gently whisk until smooth; reserve saucepan.

Heat cream in reserved saucepan over medium just until warm to the touch, about 1 minute. Gradually stream cream into chocolate mixture, whisking constantly until incorporated and smooth. You should have around 4 cups ganache. Cover and chill until set, at least 4 hours.

Do Ahead: Ganache can be made 3 days ahead. Keep chilled.

Line a 9"-diameter cake pan or springform pan with plastic wrap, pressing into bottom and leaving generous overhang. Fit a 1-piece round of cake into pan, placing bottom side up. Using a pastry brush, dab a quarter of soak across entire surface of cake. Spread a third of cherry preserves over with a small offset spatula. Stir chilled ganache to loosen, then scrape a third over cherry preserves and smooth into an even layer. Place another round of cake on top of ganache, bottom side up, this time using a 2-piece layer. Repeat soaking and filling process. Top with the remaining 2-piece round of cake, bottom side up, and repeat soaking and filling process one more time. Top with remaining 1-piece round of cake, bottom side up, and brush with remaining soak. You should have 4 layers of soaked cake separated by 3 layers of filling. Wrap plastic overhang up and over cake; chill at least 12 hours and up to 2 days to allow ganache to set and cake to absorb soak.

To frost, remove plastic from top of cake and invert cake onto a cake plate or platter. Remove pan and plastic. Dollop about 1 cup buttercream over top of cake and smooth across top and down sides, creating a very thin base layer. You want to fill in any gaps, adhere any crumbs to the cake, and seal in the fillings (this is called a crumb coat). Chill cake 10 minutes, then scrape remaining frosting on top of cake and spread all over, working down and around sides. Decorate as desired.

Do Ahead: Cake can be made 2 days ahead. Chill until frosting sets; then cover loosely with plastic wrap. Let sit at room temperature 1–1½ hours before slicing.

Highly recommended reading: Layer cake tips, tricks, and common mistakes from Natasha Pickowicz.

Cannabis Corn Syrup

glasses Light Corn Syrup

cannabis

cheesecloth

Tupperware holder

elastic band (one that will extend around the edge of your Tupperware)

Pour the Light Corn Syrup in the pan or stewing pot and set on low/medium warmth.

Let the syrup warm up until it is hot however ensure it doesn&#8217;t bubble.

Add your finely ground cannabis to the hot syrup.

Blend the cannabis often as it douses for no less than 4 hours. Try not to give it a chance to bubble.

Set up your Tupperware holder by taking 2 sheets of the cheesecloth and securing it over the cover of the dish utilizing the elastic band. Turn heat off and let blend cool down somewhat.

Pour the cannabis corn syrup blend gradually over the highest point of the cheesecloth and into the holder. Rehash this progression as important to strain the greater part of the plant from the syrup.

Permit syrup to cool. Store the Cannabis Corn Syrup in an impenetrable holder and keep it in a cool, dim spot

This pie is fudgy, nutty, salty-sweet and spiked with citrus. It’s a meeting of sorts, between arguably Britain and America’s greatest desserts: the treacle tart and pecan pie. Cut corners by grating the crust instead of rolling it out, but don’t skip making your own bread crumbs and roasted walnuts; the texture and flavor rely on the freshness of both. Once you’ve prebaked the crust to biscuit brown, err on the side of undercooking the molasses-custard filling: It’ll firm up when cooled and stay gooey for days.

Walnut Pie With Molasses and Orange

Shortcut Pie Crust

light corn syrup

navel orange

blackstrap molasses

ginger

salt

white bread (crusts removed

egg egg yolk

Prepare the <a href="https://cooking.nytimes.com/recipes/1020632">Shortcut Pie Crust</a> through Step 3.

Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)

When you’re ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.

While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.

In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

Flourless Chocolate Cake With Café de Olla Ganache

(150 g) semisweet chocolate, chopped

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

eggs

(150 g) granulated sugar

(200 g) semisweet chocolate, chopped

Tbsp. espresso coffee

cinnamon,

Tamar Fasja Unikel, co-owner of Masa Madre bakery in Chicago, grew up in a tight-knit Jewish community in Mexico City where Passover was a very big deal. One of her aunts, Adela, started making this cake 35 years ago and it’s now a part of Unikel’s holiday table too. At Masa Madre she and her partner Elena Vazquez Felgueres pay homage to their Mexican heritage by frosting the cake with ganache enriched with the flavors of café de olla, a combination of ground coffee, piloncillo, and cinnamon. This cake gets better throughout the week, whether cold from the fridge or warmed before serving. It can be made parve/dairy-free by subbing in margarine or vegan butter for the butter and cream. If you don't eat corn syrup during Passover, Unikel suggests using honey or maple syrup in its place.

Place a rack in middle of oven; preheat to 325°. Lightly butter a 9x5" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Butter parchment. Combine chocolate and remaining 7 Tbsp. plus 1½ tsp. unsalted butter in a medium bowl and set over a large saucepan of simmering water (do not let bottom of bowl touch water). Heat chocolate and butter, stirring occasionally, until melted and smooth. Remove bowl from heat and set chocolate mixture aside.

Pulse pecans in a food processor until somewhat finely ground (it’s okay if there are some coarser pieces). Pulse in almond meal and salt; set aside.

Beat eggs in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until fluffy, about 2 minutes. With the motor running, gradually stream in sugar and beat until mixture is very pale and nearly doubled in volume, about 1 minute. Stream in reserved chocolate mixture and beat until no streaks remain. Remove bowl from mixer and fold in reserved pecan mixture with a rubber spatula, making sure to scrape bottom of bowl, until well incorporated. Pour batter into prepared pan and tap pan on counter to remove any air bubbles.

Bake cake, rotating pan halfway through, until a tester inserted into the center comes out with just a few moist crumbs attached, about 1 hour. Transfer to a wire rack and let cool in pan.

As soon as the cake is almost cool, place chocolate in a medium bowl. Bring cream, corn syrup, coffee, cinnamon, and piloncillo in a small saucepan to a faint simmer over medium heat. Pour over chocolate, whisking constantly until melted and smooth. Add butter and salt and whisk until butter is melted and ganache is shiny and smooth. Let cool until thickened slightly, 15–30 minutes.

Turn cake out onto a large plate or cake stand and turn right side up. Pour ganache over (it should flow over the sides but not quite hit the plate). Scatter chopped pecans over as desired; chill until ganache is set, 10–15 minutes.

This cake is a legendary Depression-era mistake. The story goes something like this: A baker in St. Louis accidentally mixed up the ingredient proportions for his cake, resulting in a gooey texture. Because it was the Depression, they couldn’t just throw it out, so they sold it and it was an instant hit.

Ooey Gooey Butter Cake

¾ cup (1½ sticks) unsalted butter, room temperature

egg, room temperature

all-purpose flour

milk

baking powder

¾ cup (packed) light brown sugar

eggs, room temperature

sour cream

Powdered sugar (for serving)

Using an electric mixer (or stand mixer fitted with the paddle attachment) on medium speed, beat granulated sugar, butter, and salt in a large bowl, scraping down sides, until well combined (butter does not need to be fluffy), about 3 minutes. Beat in egg. Reduce mixer speed to low and gradually beat in flour. Add corn syrup, milk, and vanilla and beat on low speed, scraping down sides, until combined and no streaks of syrup remain.

Preheat oven to 350°. Butter a 13x9" pan. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat granulated sugar, brown sugar, and remaining ¾ cup butter in a large bowl, scraping down sides, until well combined (butter does not need to be fluffy), about 3 minutes. Beat in eggs one at a time until incorporated (mixture will look loose and broken, that’s okay), then beat in vanilla. Reduce mixer speed to low and gradually beat in dry ingredients in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan, smoothing top with a spatula (if you have an offset spatula, use it!). Dollop goo over batter. Using spatula, gently and evenly spread goo over entire surface.

Bake cake until browned, edges begin to pull away from pan, and middle is slightly wobbly, 45–55 minutes (cake will appear to boil at about 30 minutes, but don’t be frightened; keep baking!). When fully baked, it will look like the surface of the moon, with craters and valleys of goo and mountains of cake. Let cool 1 hour in pan, then dust with powdered sugar.

These fluffy and light classic yeast donuts are fried to golden perfection and topped with a sweet and easy-to-make chocolate glaze!

Chocolate Glazed Donuts (Yeast Donuts)

tbsp Water, (warmed to 105°F)

½ tsp Instant Or Active Dry Yeast

Buttermilk, (at room temperature)

Large Egg, (lightly beaten, at room temperature)

Unsalted Butter, (melted (but not hot))

Sugar

454 g (1 lb) All-Purpose Flour

Salt

Shortening/oil

135 g Semi-Sweet Chocolate, (finely chopped)

tbsp Unsalted Butter, (at room temperature)

tbsp Light Corn Syrup

In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside.

Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine. Add bloomed yeast-milk to stand mixer and whisk to combine. Add the flour/salt to the stand mixer, and mix with a wooden spoon.

Next, attach the dough hook onto the stand mixer, and place on medium-low speed. and mix for around 5-10 minutes for the dough to form. When ready it should be smooth, elastic, and a little bit tacky to the touch.

Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about two hours, or until the dough is doubled in size.

Making the Donut Dough

Turn the proofed dough out onto a lightly floured work surface and roll out to be about ½” thick. Using cookie cutters (I use a 3” cookie cutter and a 1” cookie cutter), cut out your donuts and their holes, then transfer them onto a parchment lined baking sheet. For easy transferring into the oil, cut out 4” square parchment sheets to place each donut on to proof – the parchment can be placed into the hot oil with the donut, then removed after. Ensure there is enough space between each donut to allow for rising room (I typically use 2 baking sheets for this).

Place the donuts into a warm, humid area to rise for about 20 minutes. The best place/way to do this is by placing the baking sheets onto the top and middle racks of your oven, then place a baking pan onto the bottom rack, then fill the baking pan with boiling water. Close the oven, then turn it on to 350°F for exactly one minute, then immediately turn it off (do not let the oven actually reach 350°F, you are only turning the oven on for 1 minute to slightly warm the oven to encourage rising). Alternatively, if your oven has a ‘bread proof&#039; function just turn that on instead.

Meanwhile, add oil to a large wide pot, such as a Dutch oven, filling it about halfway. Heat the oil over medium-high heat until it reaches between 350°F or 375°F. When ready, carefully (don’t be too aggressive or the donuts will deflate) pick up the donuts and place them into hot oil, and fry for about 1 ½ minutes per side, or until golden brown. Then place onto paper towel-lined baking sheet to cool off. Allow to cool to almost room temperature before glazing.

Cutting, Proofing, &amp; Frying

Add chopped chocolate to a microwave proof bowl and place in microwave for 1 minute, or until melted (check at 1 minute, stir, and return to microwave if needed in 20 second intervals until melted).

Once the chocolate has completely melted, add the butter and corn syrup then stir together until the butter has melted and everything is well combined.

Transfer glaze to a wide-mouthed bowl, then glaze each cooled donut top with the chocolate glaze, decorate with sprinkles, then allow the glaze to set for 10-15 minutes before eating.

Making the Chocolate Glaze

This joyful, crunchy snack to share with friends (and enjoy with cocktails) relies on corn syrup, sugar and soy sauce for a balance of sweet and savory. The glaze in this recipe is a riff on the sweet-and-salty coating used in cereal-seaweed snack mixes found in Hawaii that bakes into an irresistible, super-crisp shell. A bit of Worcestershire sauce lend some tang, and cayenne adds a surprising touch of heat. Use the mix-in amounts as a guide, and feel free to use whatever cereals, crackers and nuts speak to you.

Sweet-and-Salty Party Mix

vegetable oil,

salted butter (1 stick)

soy sauce

Worcestershire sauce

cayenne

salted mini pretzels

rice

store-bought or homemade salted popcorn

roasted, salted cashews (or your favorite nut)

35 grams hemp or sesame seeds

Heat oven to 250 degrees. Lightly grease two rimmed baking sheets with vegetable oil. In a small saucepan, combine 3 tablespoons vegetable oil with the butter, corn syrup, sugar, soy sauce, Worcestershire, salt and cayenne. Cook, stirring occasionally, over medium heat until the mixture is smooth and syrupy, about 5 minutes. Set aside.

In a large bowl, combine all the ingredients for the snack mix, except the hemp seeds. Pour the syrup over the mix and toss with a wooden spoon to evenly coat all the pieces.

Divide the mix across the two prepared baking sheets. Sprinkle the hemp seeds evenly over the mixture on both baking sheets.

Bake until the mix is dry, about 1 hour and 15 minutes, tossing well every 15 minutes. The mixture will be dry but still sticky, and will set as it cools.

Let the mix cool completely before breaking it into pieces to serve. Store in an airtight container at room temperature for up to 1 week.

Homemade Peppermint Patties

sugar,

evaporated milk

coconut oil

bittersweet or semisweet baking chocolate, chopped

peppermint candies for sprinkling, optional

In a large mixing bowl, beat together the...

In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.

Sprinkle a liberal amount of powdered sugar on...

Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.

Reroll the scraps until all of the dough...

Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.

Melt the chocolate (I use the microwave on...

Melt the chocolate (I use the microwave on 50% power and cook for 1-minute increments, stirring in between; I melt until it is mostly melted but there are still a few small lumps of chocolate - I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)

Using a fork, dip the frozen patty rounds...

Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.

Sprinkle the dipped patties with crushed mints, if...

Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/rjjdroiirtjoqe4odh9s.mp4

Fluffy frosting that tastes like brown sugar caramel heaven.

Top 23 corn syrup recipes from across the web

The most viewed corn syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 23 corn syrup recipes from across the web

The most viewed corn syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Horchata Semifreddo

Easy Homemade Lollipops

Vanilla Marshmallows

Black Forest Layer Cake

Cannabis Corn Syrup

Walnut Pie With Molasses and Orange

Flourless Chocolate Cake With Café ...

Ooey Gooey Butter Cake

Chocolate Glazed Donuts (Yeast Donu...

Sweet-and-Salty Party Mix

Homemade Peppermint Patties

Fluffy Brown Sugar Icing {Pat’s Rec...

Super Soap Bubble Solution

Chocolate Pecan Pie

Miso Caramel Apple

Pumpkin Cheesecake with Gingersnap ...

BA's Best Pecan Pie

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Cherry Amaretto Boozy Homemade Mars...

Mosaic Glazed Sugar Cookies

No-Bake Chocolate Snowball Cookies

Merry Crunchmix

The most viewed corn syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine