Type what you have

Ingredients

• ✓ corn syrup
• sugar
• peanut butter
• crispy rice cereal

Instructions

1. 1 Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
2. 2 Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
3. 3 Allow to cool before slicing bars.

By S Janssen

Ingredients

• ✓ corn syrup
• water
• almond extract
• confectioners' sugar

Instructions

1. 1 Stir together warm water, corn syrup, and almond extract in a small bowl until corn syrup and extract have dissolved.
2. 2 Place confectioners' sugar into a large bowl and pour in corn syrup mixture. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

By BEVANGELISTA

Ingredients

• ✓ corn syrup
• almond paste
• confectioners' sugar
• food coloring

Instructions

1. 1 Break almond paste into small pieces over a medium bowl. Add 1 cup of confectioners' sugar and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar and work it in really well. Pour in corn syrup and work it in until evenly blended. Spread remaining sugar out on a clean work surface and knead dough until smooth and uniform, 3 to 5 minutes. If dough seems too sticky, knead in more sugar. Wrap dough in plastic wrap and refrigerate for about 1 hour. It should have the consistency of modeling dough.
2. 2 Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at desired color. Then blend colored pieces into larger portions of dough. Dust a work surface and rolling pin with confectioners' sugar. Roll dough out to 1/4-inch thickness. Cut into desired shapes using small cookie cutters to make candies.

By DARLING975

Ingredients

• ✓ corn syrup
• confectioners' sugar
• water
• food coloring

Instructions

1. 1 Stir confectioners' sugar, water, and corn syrup together in a bowl until smooth.
2. 2 Stir in food coloring if desired.

By cyndi

Ingredients

• ✓ corn syrup
• peanut butter
• corn flake cereal
• coffee ice cream
• chocolate syrup

Instructions

1. 1 Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
2. 2 Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
3. 3 Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
4. 4 Put pie in freezer and freeze until firm in the center, at least 30 minutes.

By MegNC

Ingredients

• ✓ corn syrup
• semisweet chocolate chip
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chocolate chips, butter, and corn syrup in a double boiler over hot, but not boiling water.
3. 3 Gently stir until chocolate is melted and mixture is smooth, then add vanilla.
4. 4 To use, spread warm glaze over top of your cooled cake, letting it drizzle down the sides.

By Ginger

Ingredients

• ✓ corn syrup
• butter
• almond
• white sugar

Instructions

1. 1 Line a large baking sheet with waxed paper.
2. 2 Melt butter in a skillet over medium-high heat; add almonds, sugar, and corn syrup. Cook, stirring frequently, until mixture turns golden brown, about 6 minutes.
3. 3 Spread mixture evenly on the prepared baking sheet in a thin layer. Cool until hard; break into pieces and serve.

By Aleasha Wales Shelnutt

Ingredients

• ✓ corn syrup
• sugar
• vinegar
• baking soda
• chocolate confectioners' coating

Instructions

1. 1 Butter a 9x13 inch baking dish.
2. 2 In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
3. 3 Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
4. 4 In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

By Debbie

Ingredients

• ✓ corn syrup
• corn chip
• sugar
• peanut butter
• milk chocolate

Instructions

1. 1 Gather the ingredients.
2. 2 In a greased 10 x 15 inch pan, place the corn chips.
3. 3 In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth.
4. 4 Pour the mixture over the chips and smooth level.
5. 5 Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
6. 6 Allow to cool and then break into pieces.

By Kevin Ryan

Ingredients

• ✓ corn syrup
• sugar
• peanut butter
• cornflake cereal
• semi-sweet chocolate chip
• butterscotch chip

Instructions

1. 1 Gather all ingredients.
2. 2 In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat.
3. 3 Stir in peanut butter until well blended. Mix in cereal until evenly coated.
4. 4 Drop by spoonfuls onto waxed paper.
5. 5 In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth.
6. 6 Drizzle on the top of the cookies.

By Cindy

Ingredients

• ✓ corn syrup
• vanilla wafer cookie
• semisweet chocolate chip
• dark rum
• confectioners' sugar

Instructions

1. 1 Process cookies in a food processor into fine crumbs.
2. 2 Heat chocolate and corn syrup together in a medium saucepan over low heat. Cook, stirring often, until chocolate is smooth, about 5 minutes. Remove from heat; stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
3. 3 Refrigerate mixture until dough is firm, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
4. 4 Roll dough into 1-inch balls; place on the prepared plates. Dust with confectioners' sugar. Refrigerate until firm, about 30 minutes.
5. 5 Transfer to a resealable bag with more confectioners' sugar. Seal the bag and gently shake to coat.

By Matt Story

Ingredients

• ✓ corn syrup
• white sugar
• butter
• peanut butter
• cornflake cereal

Instructions

1. 1 Gather all ingredients.
2. 2 Bring sugar and corn syrup to a boil in a saucepan over medium heat.
3. 3 Stir in butter and peanut butter until thoroughly combined, then remove from the heat.
4. 4 Place cornflakes into a large bowl. Pour peanut butter mixture over top and mix until cornflakes are well coated.
5. 5 Drop 1-tablespoon scoops of the mixture onto a waxed-paper lined baking sheet. Flatten slightly if desired, then allow to cool for 30 minutes before serving.

By Nana's 3 Babies

Ingredients

• ✓ corn syrup
• egg white
• salt
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated.

By MattOlay V-H

Ingredients

• ✓ corn syrup
• maraschino cherry
• butter
• confectioners sugar
• chocolate confectioners' coating

Instructions

1. 1 Gather all ingredients.
2. 2 Drain cherries and set on paper towels to dry.
3. 3 Stir together butter and corn syrup in a medium bowl until smooth.
4. 4 Mix in confectioners' sugar and knead to form a dough.
5. 5 Wrap each cherry in about 1 teaspoon dough. Chill in the refrigerator until firm.
6. 6 Melt confectioners' coating in a heavy saucepan over low heat.
7. 7 Holding onto the stem, dip each cherry into coating and place on waxed paper-lined sheet trays. Chill in the refrigerator until coating is set. Store in an airtight container in a cool place.

By Meredith

Ingredients

• ✓ corn syrup
• water
• sugar
• almond extract
• food coloring

Instructions

1. 1 Lightly grease a 12x18-inch or larger baking sheet.
2. 2 Combine water, sugar, and corn syrup in a large heavy saucepan; heat over high, stirring constantly with a heat-resistant spoon, until sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.
3. 3 When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

By Lisa

Ingredients

• ✓ corn syrup
• confectioners' sugar
• milk
• almond extract
• food coloring

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together confectioners' sugar and milk in a small bowl until smooth.
3. 3 Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
4. 4 Divide into separate bowls, and add food colorings to each to desired intensity.
5. 5 Dip cookies, or paint them with a brush.

By JBS BOX

Ingredients

• ✓ corn syrup
• grapefruit
• water
• sugar
• red food coloring

Instructions

1. 1 Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel.
2. 2 Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
3. 3 Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

By Gail A Guild

Ingredients

• ✓ corn syrup
• baking soda
• white sugar
• water
• honey

Instructions

1. 1 Gather all ingredients.
2. 2 Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
3. 3 Whisk sugar, corn syrup, water, and honey together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until the mixture is clear and the thermometer registers 300 degrees F (149 degrees C).
4. 4 Remove from heat. Whisk in baking soda until just incorporated.
5. 5 Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
6. 6 Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

By John Mitzewich

Ingredients

• ✓ corn syrup
• raspberry
• honey
• water
• white sugar

Instructions

1. 1 Place raspberries in the bowl of a food processor; blend until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
2. 2 Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, without stirring, about 2 minutes. Stir sugar water and remaining 1 cup of water into raspberry puree.
3. 3 Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13-inch baking dish; cover and freeze until solid, 6 to 8 hours.
4. 4 To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

By Toasted Garlic

Ingredients

• ✓ corn syrup
• rice cereal
• sugar
• peanut butter
• butter

Instructions

1. 1 In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
2. 2 Combine warm peanut butter mixture with crisp rice cereal.
3. 3 Grease well a 9x13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

By April

Ingredients

• ✓ corn syrup
• butter
• sugar
• salt
• cashew

Instructions

1. 1 Generously butter or grease a large baking sheet.
2. 2 In a saucepan over medium heat, combine butter, sugar, salt, and corn syrup. Cook and stir until butter is melted. Stir in cashews and increase the heat to high. Cook until mixture reaches 300 to 310 degrees F (149 to 154 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long-handled wooden spoon so the cashews do not burn.
3. 3 Pour onto the prepared baking sheet. Let cool for about 10 minutes, then break into pieces.

By Natalie

Ingredients

• ✓ corn syrup
• white sugar
• water
• egg white
• vanilla extract

Instructions

1. 1 Beat sugar, water, egg whites, and corn syrup in the top of a double boiler over rapidly boiling water with an electric mixer until well combined. Continue to beat while it cooks until frosting stands in peaks when the beater is raised, about 7 minutes. Remove from the heat and mix in vanilla.

By Carol

Ingredients

• ✓ corn syrup
• strawberry
• heavy cream
• white sugar
• egg yolk

Instructions

1. 1 Place strawberries into a blender or the bowl of a food processor; blend until smooth. Pour into a large bowl; set aside.
2. 2 Heat 1 ¼ cups cream in a medium saucepan over medium heat until bubbles appear at the edge of the pan. Whisk sugar, egg yolks, remaining ¼ cup cream, and corn syrup together in a large bowl until well combined; gradually pour in hot cream, whisking constantly. Return mixture to the saucepan; heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow custard to boil.
3. 3 Strain custard through a sieve into strawberry purée; mix well. Refrigerate until chilled.
4. 4 Pour strawberry custard mixture into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

By Christy J

Ingredients

• ✓ corn syrup
• mango
• heavy cream
• brown sugar
• rum
• kosher salt

Instructions

1. 1 Combine mangoes, heavy cream, brown sugar, and corn syrup in a blender or the bowl of a food processor; blend on high for 30 seconds.
2. 2 Transfer mango mixture to an airtight container; stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Soup Loving Nicole

Ingredients

• ✓ corn syrup
• confectioners' sugar
• white sugar
• water
• cinnamon oil
• red food coloring

Instructions

1. 1 Roll the edges of two 16-inch squares of heavy-duty aluminum foil to form a rim around the outside. Generously sprinkle confectioners' sugar onto each square.
2. 2 Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.
3. 3 Remove from the heat and stir in cinnamon oil and food coloring. Pour hot mixture onto the prepared foil and allow to cool and harden, about 45 minutes. Crack cooled candy into pieces.

By Pam Lowe

Ingredients

• ✓ corn syrup
• white sugar
• water
• egg white
• vanilla extract
• walnut

Instructions

1. 1 Gather all your ingredients.
2. 2 Heat sugar, corn syrup, and water in a 2-quart saucepan over low heat; stir continuously until sugar is dissolved and mixture comes to a boil. Continue to cook, without stirring, until the mixture reaches 250 degrees F (120 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.
3. 3 Beat egg whites in a 1 1/2-quart glass, metal, or ceramic bowl until stiff peaks form.
4. 4 Continue to beat while slowly pouring hot syrup in a thin stream into egg whites
5. 5 Add vanilla; beat until mixture holds its shape and begins to lose its gloss. Fold in walnuts.
6. 6 Drop from a greased spoon onto waxed paper. Let stand at room temperature, turning candy over once, until the outside of candy is firm, at least 12 hours. Store in an airtight container.

By Kimberley

Ingredients

• ✓ corn syrup
• white sugar
• water
• peppermint extract
• red food coloring
• confectioners sugar

Instructions

1. 1 Generously grease two 9-inch pans and one baking sheet.
2. 2 Combine sugar, water, and corn syrup in a heavy 2 quart saucepan. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F). If sugar crystals form on sides of pan, wipe them off with a damp brush.
3. 3 Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into greased 9-inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto the buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
4. 4 Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

By Tami L. Smith

Ingredients

• ✓ corn syrup
• sugar
• peanut
• butter
• vanilla extract
• baking soda

Instructions

1. 1 Grease a cookie sheet; set aside. Combine sugar and corn syrup in a 2-quart microwave-safe bowl.
2. 2 Microwave on high for 4 minutes, stirring halfway through cooking time. Stir in peanuts and microwave on high for 3 ½ minutes more. Stir in butter and vanilla: microwave for 1 ½ minutes.
3. 3 Stir in baking soda until light and foamy; immediately pour onto the prepared cookie sheet and spread thin. Cool completely. Break into pieces, and store in an airtight container.

By Joyce

Ingredients

• ✓ corn syrup
• confectioners' sugar
• white sugar
• water
• peppermint oil
• food coloring

Instructions

1. 1 Generously coat a cookie sheet with confectioners' sugar, and set aside.
2. 2 In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
3. 3 Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

By YVETTE MOORE

Ingredients

• ✓ corn syrup
• water
• meringue powder
• confectioners sugar
• shortening
• vanilla extract

Instructions

1. 1 Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.

By RainbowJewels