November 30, 2005

Karo Syrup Holiday Sweets

Some of my most requested items during the holidays are Karo Corn Syrup recipe booklets. Karo is a favorite ingredient for candies and other sweets.

One that's quite popular is a small paper hangtag booklet called Karo Holiday Suggestions (1980, 8 pages). Perhaps because it's such a small item (only 2-3/4 x 3-1/4 inches), it was easily lost or misplaced, and that's the reason people are always looking for it.

The booklet has a Christmas theme motif on the front cover and the inside has little red page decorations with red recipe titles. Sometimes they still have the elastic hanger.

The recipes in this booklet are:

Quick Popcorn Balls
Quick Chocolate Fudge
Peanut Brittle
Crazy Crunch
Mosaic Fruitcake
No-cook Fondant
Fruitcake Glaze
Candied Fruit Bars
Pumpkin Pie
Deluxe Pecan Pie
Butterscotch Sweet Potatoes
Dainty Lace Wafers
Spicy Cranberry Sauce
Nesselrode Sauce

Other Best Foods brands are suggested in the recipes: Mazola Margarine, Nucoa Margarine, Mazola Corn Oil, and Argo Corn Starch. The recipes use both light and dark corn syrup.


1/2 cup unsifted flour
1/2 cup finely chopped walnuts
1/4 cup Karo Light Corn Syrup
1/4 cup Mazola or Nucoa Margarine
1/3 cup firmly packed light or dark brown sugar
2 tablespoons milk

Stir together flour and nuts. In 1-1/2 quart saucepan stir together remaining 4 ingredients. Bring to boil over medium heat, stirring constantly. Immediately remove from heat; gradually add flour-nut mixture until well mixed. Drop batter by rounded quarter teaspoonfuls onto foil covered cookie sheet 2 inches apart. Bake in 350 degree oven 7 minutes or until golden brown. Cool on wire rack 5 minutes or until foil may easily be peeled off cookies. Store in tightly covered container.

Makes 7 dozen (2-inch) cookies.


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