Karo light corn syrup is a mixture of corn syrup and high fructose corn syrup (to provide increased sweetness) and is flavored with salt and pure vanilla. It is clear and colorless, with a moderately sweet flavor. Karo dark corn syrup is a mixture of corn syrup and a small amount of refiners' syrup (a cane sugar product with a molasses-like flavor). Caramel flavor, sodium benzoate (a preservative), salt, and caramel color are added. Dark corn syrup has a rich brown color and distinctive flavor.

Karo pancake syrup contains maple syrup flavor but, will perform similarly in recipes and may be substituted in baked goods. Taste/Flavor preference is the best usage guide. Light corn syrup is used when a delicately sweet flavor and color is desired, such as in fruit sauces, jams and baked goods. Karo dark corn syrup, with its rich brown color and more robust flavor color, is ideal for many baked goods.

Vanilla has always been an ingredient in Karo light corn syrup. It gives extra smoothness and richness to the flavor.

Yes. Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use but the choice may be guided by personal preference. Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla Dark corn syrup is made with refiners' syrup, a type of molasses.

Corn Syrup is a thick, sweet syrup created by processing cornstarch with acids or enzymes. It comes in light or dark forms. Light corn syrup has been clarified to remove all color and cloudiness. Dark corn syrup, because it has caramel favor and coloring added to it, has a deeper color and a stronger flavor. Corn syrup is particularly popular as an ingredient in frostings, candies, jams and jellies because it inhibits crystallization. It's also used as a pancake syrup.

The terms "light" and "dark" refer to the differences in the colors of Karo syrups. Both types have the same number of calories - 60 calories per tablespoon, and both are fat free and cholesterol free foods. For nutrient information on the products, visit our our Nutrition Facts section.

HFCS is a liquid mixture of about equal parts of glucose and fructose from cornstarch. Same sweetness as sucrose.

Before or after opening, Karo syrup may be stored at room temperature. Storage conditions affect product quality. Light corn syrup may turn slightly yellow with age, but this is normal and not harmful.

Unopened or opened, Karo pancake syrup may be stored at room temperature. Storage conditions affect product quality.

Karo pancake syrup is a naturally thick maple flavor pancake and waffle topping made of corn syrup, high fructose corn syrup, caramel color, salt, potassium sorbate (to protect quality), natural and artificial colors. For nutrient information on Karo pancake Syrup, visit our Nutrition Facts section.

Although we would like all of our products to be available in all stores, space and consumer demand sometimes limit the number of items a retailer carries. Check the list of Karo pancake syrup to see if your favorite product or size is there. If it's on the list, you can ask your store manager to order it, or e-mail us for the store nearest you that carries it.

Maple syrup must meet exacting standards for purity. High quality Grade A syrup can be made only by the evaporation of pure maple sap, and by weight may contain no less than 66 percent sugar (Brix). Grade A maple syrup is classified according to its color. The darker the syrup, the stronger the maple taste.

We are aware that some health care professionals suggest feeding Karo syrup to infants in a formula or for relief of constipation. Because corn syrup, like many other foods is not a sterile product, there is a remote possibility that it may contain C. botulinum spores. These spores are common in the environment and generally not harmful to older children and adults. In fact, in the FDA study conducted in 1991, corn syrup and other syrups are not identified as food sources of C.

Karo pancake syrup can be brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit as an ideal glaze, and can be poured over waffles, hot cereal and pancakes. It may be used in any recipe that calls for light or dark corn syrup. Pancake syrup will give the finished recipe a delicate maple flavor. Some recipes include Pecan Pie, Baked Beans and frosting. Visit our Recipes and Tips section for delicious classic and contemporary recipes using Karo pancake syrup.

Karo pancake syrup can be equally substituted for maple syrup, honey or molasses in most recipes and when used as a topping. Recipes using Karo pancake syrup will not be as sweet and the finished products will have different flavor characteristics.

Light soy sauce is also known as thin soy sauce; it is lighter in color and saltier in taste than dark soy sauce. Light soy sauce is commonly used for marinating or seasoning dishes; it is also used as a dip. Aside from being darker in color and less salty than light soy sauce, dark soy sauce is also referred to as black soy sauce and is used in sautéing and stewing to give an extra touch of sweetness and color. Not every dish calls for soy sauce; on some occasions, salt is used instead.

Although Karo pancake syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Since syrup is a liquid, it cannot be substituted for granulated sugar directly. Other ingredients, particularly those in baked goods, would also need to be adjusted. Since there is no general rule, it is best to follow recipes developed especially for corn syrup or pancake syrup.