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Two common commercial corn syrup products are light and dark corn syrup. [10] Light corn syrup is corn syrup seasoned with vanilla flavor and salt. It is a nearly clear color. Dark corn syrup is a combination of corn syrup and refiner's syrup, caramel color and flavor, salt, and the preservative sodium benzoate. Its color is dark brown.
The makers of Karo syrup significantly contributed to popularizing the dish [1] and many of the recipes for variants (caramel, cinnamon, Irish cream, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife.
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Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt. [8] Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water; Oleo saccharum – A syrup made from the oil of citrus peels.
Karo-kari, term for honor killing in Pakistan; Karo syrup, a US brand of corn syrup; Karo (tree), small tree or shrub native to New Zealand, aka Pittosporum crassifolium; United States v. Karo, 468 U.S. 705 (1984), a Supreme Court decision related to the Fourth Amendment's protections against unreasonable search and seizure
The syrup is “then clarified, decolorized, and evaporated to the desired concentration,” McGee says. Corn syrup is typically sold in light and dark versions.
I used one teaspoon of this vanilla paste in my mom's no-Karo-syrup pecan pie recipe (which is secretly just Trisha Yearwood's pecan pie recipe) and one tablespoon in my mom's New York cheesecake ...
The syrup made in Cairo is cooked from sugar cane juice and is not the corn syrup known as Karo syrup, although the names are pronounced the same. During a driving rainstorm in the middle of a football game many years ago, workers at the local syrup shelter brought over their rain coats labeled "Roddenbery's Syrup" on the backs of the jackets ...
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