Karo

Karo is a brand of corn syrup that is used as a sweetener in cooking and baking. It is a product of the Corn Products Refining Company, which is now known as Ingredion Incorporated. Karo syrup is available in both light and dark varieties, and is a common ingredient in many American recipes.

History

Karo syrup was first introduced in 1902 by the Corn Products Refining Company. The name "Karo" is derived from the first two letters of the names of the company's founders, Cornelius K. Williams and Robert L. Green. The product was initially marketed as a cheaper alternative to sugar, and quickly gained popularity in the United States.

Varieties

Karo syrup is available in two main varieties: light and dark. Light Karo syrup is made from corn starch, and is a clear, colorless syrup that has a moderately sweet flavor. It is often used in recipes for candies, frostings, and glazes.

Dark Karo syrup, on the other hand, is made from molasses and has a much stronger, more robust flavor. It is often used in recipes for baked goods, such as pies and cookies, as well as in savory dishes like barbecue sauces and baked beans.

Uses

Karo syrup is a versatile ingredient that can be used in a wide range of recipes. In baking, it is often used as a sweetener and to provide moisture and a smooth texture to baked goods. It is also used in candy making, as it prevents sugar from crystallizing and gives candies a smooth, glossy finish.

In addition to its culinary uses, Karo syrup is also sometimes used in home remedies. For example, it is sometimes used as a natural remedy for constipation in infants.

See also

• Corn syrup
• Molasses
• American cuisine