Type what you have

Ingredients

• ✓ corn syrup
• all-purpose flour
• almond
• brown sugar
• butter
• almond extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets and outside of 4 inverted 6-ounce custard cups.
2. 2 Whisk together the flour and almonds in a bowl; set aside.
3. 3 Bring the sugar, butter, and corn syrup to a boil in a saucepan stirring constantly. Remove from the heat and stir the flour mixture into the saucepan. Add the almond extract and continue stirring until incorporated. Measuring the batter by tablespoons, drop four cookies onto the prepared baking sheet. Spread each tablespoon of batter into a 4-inch circle.
4. 4 Bake in the preheated oven until the edges of the cookies are golden brown, 5 to 6 minutes. Remove the baking sheets from the oven and allow to cool for 1 minute. Use a spatula to remove the cookies from the baking sheet; place each cookie onto an inverted custard cup. Allow the cookies to cool while continuing to bake the remaining batter in batches.

By Jocelyn

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

Ingredients

• ✓ corn syrup
• white sugar
• milk
• salt
• vanilla extract
• peanut butter

Instructions

1. 1 Butter an 8x8x2 inch square pan. Set aside.
2. 2 In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
3. 3 Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

By Julie Wayment

Ingredients

• ✓ corn syrup
• white sugar
• water
• cream of tartar
• salt
• egg white

Instructions

1. 1 In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
2. 2 In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.

By Saundra

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
• white sugar
• water
• egg white
• confectioners' sugar
• peanut butter

Instructions

1. 1 Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.
2. 2 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.
3. 3 Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.

By LUNAWOLVIN

Ingredients

• ✓ corn syrup
• butter
• brown sugar
• heavy cream
• rum extract

Instructions

1. 1 Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

By snw716

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
• sugar
• water
• egg white
• cherry flavored gelatin mix
• pecan

Instructions

1. 1 Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. 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.
2. 2 Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
3. 3 When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.

By BRIANDANIELSMOM