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Karo Syrup adds
a wholesome kind
of sweetness that's
easy to digest!
In this basic candy recipe, Karo
adds flavor, texture, and dextrose
a sugar that needs no digestion!
Vb cup Nucoa or Mazola Margarine
Vi cup KARO Red Label Syrup
1 pound sifted confectioners' sugar
1 teaspoon vanilla
Stir the margarine, Karo and half of
sugar in 3-qt. saucepan over low heat
until bubbly throughout. Quickly
stir in remaining sugar and vanilla.
Remove from heat, stir until mixture
just holds shape. Cool to lukewarm
in greased pan; knead well.
Peppermint Popcorn Tree
Prepare 14 cups popped corn. Line
13x9x2-inch pan with greased alu
minum foil. Prepare candy, but re
place margarine with 2 tbsp. water
and increase Karo to 1 cup. Remove
from heat; stir in 32 marshmallows
(not miniature), 1 tsp. peppermint
flavoring. Toss with popped corn in
large bowl. Press into prepared pan.
Cool until set (about 15 min.); re
move from pan. Cut into pieces, two
each: 5x5", 4x4", 2x2" and three
3x3". Stack with largest on bottom,
smallest on top. Decorate with can
dies and small candles.
BonBons
Form candy balls around nut pieces.
Roll in colored sugar or sprinkles.
Mint Patties
Color candy mixture red or green
with vegetable coloring. Use winter
green flavoring for red, peppermint
for green. Form into small patties.
Filled Nuts or Fruits
Fill pitted prunes, apricots or dates
with candy. Roll in sugar.
aji-fr Digest Karo
Syrup is rich in dextrose -
a sugar your body uses
directly for quick energy!
Cook and bake with all
purpose Blue Label or
crystal-clear Red Label
Karo. Use maplc-y fla
vored Green Label Karo
Syrup with its fuller body
for pancakes and waffles.