Type what you have

Ingredients

• ✓ dark corn syrup
• strawberry
• white sugar
• lemon

Instructions

1. 1 Combine strawberries and dark corn syrup in a medium saucepan over medium heat; bring to a boil, then reduce heat to low. Stir until mixture simmers and strawberries release their juices, about 10 minutes.
2. 2 Off heat, stir sugar and lemon juice into strawberry mixture until sugar has dissolved. Cool to room temperature, then chill in the refrigerator before serving.

By MARMARL

Ingredients

• ✓ dark corn syrup
• apple
• wooden stick
• brown sugar
• water
• bourbon whiskey

Instructions

1. 1 Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. 2 Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
3. 3 Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.

By Allrecipes

Ingredients

• ✓ dark corn syrup
• beef stew meat
• greek seasoning
• soy sauce
• garlic
• seasoned salt

Instructions

1. 1 Season meat with Greek seasoning. Combine corn syrup, soy sauce, garlic, and seasoned salt in a large resealable bag or nonreactive bowl. Massage the bag to blend, then add beef. Press out most of the air and seal. Marinate for up to 24 hours, flipping over occasionally to evenly marinate.
2. 2 Preheat a grill for medium heat. When hot, lightly oil the grate. Thread the beef cubes onto skewers.
3. 3 Grill meat on the preheated grill, turning occasionally, until they have reached your desired degree of doneness.

By Michelle Bomgaars

Ingredients

• ✓ dark corn syrup
• pie crust
• chocolate chip
• pecan
• egg
• white sugar
• butter
• vanilla extract
• coffee liqueur
• chocolate syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
2. 2 Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
3. 3 Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.

By Drew Sundin

Ingredients

• ✓ dark corn syrup
• cranberry
• turbinado sugar
• orange juice
• water
• port wine
• lime juice
• cinnamon stick
• orange zest
• clove
• pomegranate seed

Instructions

1. 1 Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
2. 2 Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
3. 3 Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

By LaurenRae

Ingredients

• ✓ dark corn syrup
• beef brisket
• teriyaki sauce
• soy sauce
• worcestershire sauce
• liquid smoke
• brown sugar
• sesame seed
• garlic powder
• honey
• onion powder
• cayenne pepper

Instructions

1. 1 Place beef brisket in the freezer for 1 hour to make slicing easier.
2. 2 Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
3. 3 Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
4. 4 Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
5. 5 Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

By Culinary Envy

Ingredients

• ✓ dark corn syrup
• butter
• white sugar
• egg
• all-purpose flour
• walnut
• fruit jam

Instructions

1. 1 In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. 3 Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.

By Carol Gutt

Ingredients

• ✓ dark corn syrup
• all-purpose flour
• cinnamon
• ginger
• baking soda
• baking powder
• salt
• butter
• brown sugar
• molasses
• egg
• water
• crystallized ginger
• heavy cream
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
2. 2 Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
3. 3 Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
5. 5 Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.

By TerryWilson

Ingredients

• ✓ dark corn syrup
• butter
• margarine
• brown sugar
• coconut
• cinnamon
• nutmeg
• allspice
• walnut
• salt
• egg
• lemon juice
• pastry

Instructions

1. 1 Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit cups of standard muffin tin. Gently place into muffin cups.
2. 2 In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup. Mix well. Fill prepared muffin cups halfway with this mixture.
3. 3 Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes, or until golden and bubbly.

By ckronick

Ingredients

• ✓ dark corn syrup
• pecan
• pie crust
• pecan
• salt
• vanilla extract
• egg
• brown sugar
• butter
• semisweet chocolate
• salt
• ginger
• pumpkin pie spice
• vanilla extract
• cornstarch
• white sugar
• egg
• pumpkin puree

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
3. 3 Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
4. 4 Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
5. 5 Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
6. 6 Bake in the preheated oven until pie is set, 55 to 65 minutes.

By Yoly