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.

Although corn syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Because corn syrup is a liquid, it cannot be substituted for granulated sugar without adjusting other ingredients, particularly in baked goods. For best results, follow recipes developed especially for corn syrup. In sugar-sweetened beverages, however, it's easy to experiment with corn syrup as a ready-blending substitute.

In quick breads, cookies, and some cakes (such as an applesauce cake), brown sugar can usually be substituted for granulated. Use 1 cup of lightly packed brown sugar to replace 1 cup of granulated. For fine-textured cakes and fancy desserts, it’s usually better to use C&H Baker's Sugar.

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.

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.

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.

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.

You can use C&H Granulated Sugar for general baking. But for the passionate baker and fine-textured dessert recipes, we suggest C&H Pure Cane Baker’s Sugar. Baker’s Sugar is a gourmet sugar. Because it was developed especially for baking and requires extra curing, it’s slightly more expensive but well worth it. For more information, visit the Baker’s Sugar web site. In short, no.

In the US, this is just refined sugar with some molasses added back in. The US food law says that only refined sugar (no raw components) can be sold with this name. This law may actually have more to do with enforcing a similar taste for both sugar beets and sugar cane, since the beets, when unrefined, have a poorer taste than cane sugar. Another type of brown sugar is called "Piloncillo," a Mexican brown sugar which is semi-refined granulated sugar.

The sugar in maple syrup is sucrose and invert sugar. White sugar is sucrose, whereas invert sugar is a breakdown product of sucrose. There is no evidence that maple syrup is healthier than white sugar.

Moisture makes granulated sugar hard and lumpy. Once this happens, there is no way to adequately restore it. Always store granulated sugar in a covered container in a cool, dry area. Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it tends to absorb strong odors – it can even absorb odors through the package.

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.

You can substitute honey for equal amounts of sugar in many liquid recipes. In baked goods, substitute honey for up to half the amount of sugar and make the following adjustments. Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used. Add 1/2 tsp. baking soda for each cup of honey used, because honey is heavier than sugar and therefore the recipe needs extra levitation help. Reduce oven temperature by 25F (because honey will brown baking goods more than sugar).

Sugar maple trees generally have sap with higher sugar content and produce better flavored syrup than other maple species. Although no one knows the exact reason for the higher sugar content, scientists suggest it may be related to the structure of the wood. The sugar is stored in the wood.

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.