Type what you have

Ingredients

• ✓ corn syrup
• butter
• margarine
• brown sugar
• golden syrup
• rolled oat
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

By MISSRUSSELL18

Ingredients

• ✓ corn syrup
• vegetable oil
• oat
• brown sugar
• salt
• vanilla extract
• semisweet chocolate chip
• nut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Generously grease an 8 or 9 inch square pan.
2. 2 In a large bowl, stir together vegetable oil and oats. Mix in brown sugar, corn syrup, salt, and vanilla. Press mixture into prepared pan.
3. 3 Bake for 12 minutes in preheated oven. Set aside to cool.
4. 4 Cut into 4 large squares to remove from pan. Cover with melted chocolate, and sprinkle with nuts, if desired. Allow the chocolate to cool, and then cut each square into 9 pieces.

By JEESH999

Ingredients

• ✓ corn syrup
• egg
• white sugar
• vanilla extract
• salt
• butter
• walnut
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Whisk eggs in a large bowl. Mix in sugar, corn syrup, vanilla, and salt. Whisk in melted butter, then stir in walnuts. Pour filling into deep-dish pie crust.
3. 3 Bake in the preheated oven for 10 minutes. Reduce the heat to 300 degrees F (150 degrees C) and continue baking until set in the center, 35 to 45 minutes.
4. 4 Cool completely on a wire rack before slicing; the pie will firm up as it cools.

By Vivian

Ingredients

• ✓ corn syrup
• all-purpose flour
• butter
• white sugar
• butter
• brown sugar
• sweetened condensed milk
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.
3. 3 Bake in the preheated oven until dry and light golden brown, about 20 minutes.
4. 4 To make the caramel: Bring butter, brown sugar, condensed milk, and corn syrup to a boil in a saucepan over medium-low heat. Boil for 5 minutes, then remove from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (crust can be either warm or cool). Let sit at room temperature until caramel begins to firm up, 2 to 3 hours.
5. 5 Microwave chocolate in a microwave-safe bowl on high for 1 minute, then stir and continue to heat and stir in 20-second intervals until chocolate is melted and smooth.
6. 6 Pour chocolate over caramel layer and spread evenly to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.

By Julia

Ingredients

• ✓ corn syrup
• water
• granulated sugar
• orange juice
• orange zest
• gelatin
• cornstarch
• water
• vanilla extract
• pistachio nut
• confectioners' sugar

Instructions

1. 1 Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
2. 2 Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
3. 3 Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
4. 4 When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

By JessieD

Ingredients

• ✓ corn syrup
• all-purpose flour
• white sugar
• butter
• egg
• active dry yeast
• water
• brown sugar
• butter
• cinnamon

Instructions

1. 1 Dissolve the yeast in the warm water.
2. 2 Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
3. 3 Roll dough into balls and bake in a pizelle iron.
4. 4 To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
5. 5 Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.

By Julie

Ingredients

• ✓ corn syrup
• all-purpose flour
• baking soda
• cinnamon
• clove
• ginger
• cardamom
• butter
• sugar
• brown sugar
• egg

Instructions

1. 1 Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl.
2. 2 Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into four equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight.
3. 3 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
4. 4 Working with one disk of dough at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place onto a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Place cookies 1 inch apart on prepared baking sheets.
5. 5 Bake in the preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool. Repeat rolling, cutting, and baking the remaining cookies.

By Eal

Ingredients

• ✓ corn syrup
• all-purpose flour
• baking powder
• salt
• egg
• white sugar
• vanilla extract
• lemon extract
• butter
• sugar
• lemon juice
• heavy cream

Instructions

1. 1 Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.
2. 2 In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.
3. 3 Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks.
4. 4 To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.

By Peggy McCormack

Ingredients

• ✓ corn syrup
• raisin
• currant
• candied fruit peel
• candied cherry
• orange zest
• all-purpose flour
• butter
• sugar
• egg
• almond
• baking powder
• almond

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
2. 2 Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
3. 3 Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
4. 4 Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
7. 7 Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
8. 8 Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

By Carol

Ingredients

• ✓ corn syrup
• semisweet chocolate

Instructions

1. 1 Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.
2. 2 Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.

By Emily B

Ingredients

• ✓ corn syrup
• bittersweet chocolate
• butter

Instructions

1. 1 Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

By KITTYCATGRL

Ingredients

• ✓ corn syrup
• cooking spray
• hard candy

Instructions

1. 1 Line a jelly roll pan with waxed paper and spray with cooking spray.
2. 2 In a small, heavy saucepan over low heat, combine crushed candies and corn syrup; stir constantly.
3. 3 Spoon melted candy into the well of each plastic spoon. Place spoons on prepared pan with their handles on the edge of the pan to keep the spoons level. Cool at room temperature until candy hardens. Store in airtight containers.

By kathie

Ingredients

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

Instructions

1. 1 In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
2. 2 Add cereal, mix well and mold into small balls.

By Carolyn

Ingredients

• ✓ corn syrup
• sugar
• peanut butter
• cornflake

Instructions

1. 1 Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes.
2. 2 Drop spoonfuls of dough onto waxed paper and let cool.

By bakingmom

Ingredients

• ✓ corn syrup
• sugar
• dark chocolate chip
• almond butter
• crispy rice cereal

Instructions

1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE

Ingredients

• ✓ corn syrup
• brown sugar
• milk
• butter

Instructions

1. 1 In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

By JRUFF34

Ingredients

• ✓ corn syrup
• white sugar
• egg
• macadamia nut
• butter
• pie shell

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
3. 3 Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

By Stormy

Ingredients

• ✓ corn syrup
• white sugar
• heavy cream
• butter
• vanilla extract

Instructions

1. 1 Butter a 9x13 inch dish.
2. 2 In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
3. 3 When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

By Judi

Ingredients

• ✓ corn syrup
• butter
• brown sugar
• all-purpose flour
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
3. 3 Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

By Jim Jeremiah

Ingredients

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

Instructions

1. 1 Mix sugar, corn syrup, and water together in a microwave-safe bowl.
2. 2 Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.
3. 3 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
4. 4 Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.
5. 5 Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.

By Crystal

Ingredients

• ✓ corn syrup
• sugar
• white vinegar
• baking soda
• semisweet chocolate chip

Instructions

1. 1 Grease a disposable 8x8 inch baking pan. Stir sugar, corn syrup, and vinegar together in a heavy saucepan until the sugar is just mixed in, and the mixture looks like dirty sand.
2. 2 Place pan over medium-low heat. Cook to 307 degrees F on a candy thermometer, about 15 minutes. Remove from heat; gently stir in baking soda. Pour candy into prepared pan and let cool in a draft free area.
3. 3 Break cooled candy into bite-size pieces. Melt chocolate chips in a double boiler. Dip candy pieces in chocolate to coat. Let chocolate harden; store candy in an airtight container.

By Lisa Marie Hardin

Ingredients

• ✓ corn syrup
• sugar
• white vinegar
• baking soda
• chocolate chip

Instructions

1. 1 In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 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. Do not stir once the mixture begins to boil.
2. 2 While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
3. 3 If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.

By GOLIZ114

Ingredients

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

Instructions

1. 1 Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
2. 2 Pour into greased 13x9-inch pan and pat into place.
3. 3 Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
4. 4 Cool at least 45 minutes, or until firm. Cut into bars.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

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

Instructions

1. 1 In a heavy saucepan over medium-high heat, bring the sugar and corn syrup to a boil, and let cook for 2 minutes. Remove from heat and stir in peanut butter. Mix in the cornflakes and if desired, sesame seeds. Drop spoonfuls onto waxed paper and let cool until set.

By Sara

Ingredients

• ✓ corn syrup
• sugar
• peanut butter
• chocolate flavored crispy rice cereal
• semisweet chocolate chip

Instructions

1. 1 In a 3 quart saucepan, heat white sugar and corn syrup until bubbles form. Remove from heat, and stir in peanut butter.
2. 2 Add chocolate flavored crispy rice cereal; stir to coat well. Gently stir in chocolate chips to give marble effect.
3. 3 Press into 9x13 inch pan and cool until firm. Cut into bars.

By MJK

Ingredients

• ✓ corn syrup
• brown sugar
• heavy cream
• butter
• pecan

Instructions

1. 1 In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
2. 2 Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

By bickford_mcdonald

Ingredients

• ✓ corn syrup
• peanut
• sugar
• water
• baking soda

Instructions

1. 1 Lay out several sheets of foil to spoon the hot peanut brittle onto.
2. 2 In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
3. 3 Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
4. 4 Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

By Gina

Ingredients

• ✓ corn syrup
• white sugar
• salt
• heavy cream
• butter
• vanilla extract

Instructions

1. 1 In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
2. 2 Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit; caramel should cling to a spoon and drip slowly. Let apples set on waxed paper or parchment.

By SPLACE

Ingredients

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

Instructions

1. 1 In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.
2. 2 Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.

By Christine L

Ingredients

• ✓ corn syrup
• sugar
• salt
• water
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Generously coat a 9x13 dish with cooking spray.
2. 2 In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan.
3. 3 Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife.

By Barb Gretsch