18 Delicious Karo Syrup Recipes for Sweet Treats

Craving something sweet and nostalgic? Karo syrup isn’t just for pecan pie—it’s the secret to gooey, golden desserts that’ll have everyone asking for seconds! From chewy cookies to silky caramel sauces, we’ve rounded up 18 irresistible recipes that turn this pantry staple into pure magic. Whether you’re baking for a crowd or just treating yourself, these easy, crowd-pleasing treats are sure to satisfy your sweet tooth. Dig in!

Classic Pecan Pie with Karo Syrup

This Southern staple is all about that gooey, nutty filling and flaky crust—perfect for holiday tables or anytime you crave a slice of pure comfort.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 3 large eggs
• 1 cup granulated sugar
• 1 cup light Karo syrup
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish; crimp edges decoratively.
2. In a large bowl, whisk the eggs until frothy. Add 1 cup granulated sugar, 1 cup Karo syrup, 2 tbsp melted butter, 1 tsp vanilla, and 1/4 tsp salt; whisk until smooth.
3. Arrange pecan halves evenly over the pie crust, then slowly pour the filling over them.
4. Bake for 50–60 minutes, until the center is set but slightly jiggly (it’ll firm up as it cools). Cool completely on a wire rack.

The magic here? Karo syrup ensures a silky, non-gritty filling that lets the pecans shine—no fancy tricks needed!

Tip: For extra toasty flavor, lightly toast the pecans before adding them to the pie.

Karo Syrup Glazed Ham

This sweet and sticky glazed ham is a holiday showstopper, thanks to the rich caramel notes of Karo syrup and a hint of warm spices.

Ingredients:

• 1 (8–10 lb) fully cooked bone-in ham
• 1 cup light Karo syrup
• 1/2 cup packed brown sugar
• 2 tbsp Dijon mustard
• 1 tsp ground cloves
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 325°F. Place ham cut-side down in a roasting pan and score the surface in a diamond pattern.
2. In a saucepan over medium heat, whisk together 1 cup light Karo syrup, 1/2 cup brown sugar, 2 tbsp Dijon mustard, 1 tsp ground cloves, and 1/2 tsp cinnamon. Simmer for 3 minutes until thickened.
3. Brush half the glaze over ham, then bake uncovered for 1 hour, basting every 20 minutes with remaining glaze until deeply caramelized.

The magic here is the glossy, crackly glaze that forms as the sugars bake into a lacquered crust—no fussy broiling required!

Tip: Let the ham rest 15 minutes before slicing to keep those juices locked in.

Homemade Caramel Sauce with Karo Syrup

Homemade Caramel Sauce with Karo Syrup

This silky caramel sauce is foolproof thanks to Karo syrup, which keeps it smooth and glossy—perfect for drizzling over ice cream or stirring into coffee.

Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream (warmed)
• 2 tbsp unsalted butter
• 1/4 cup light Karo syrup
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup water, and 1/4 cup Karo syrup. Stir just until mixed, then cook over medium heat without stirring for 8–10 minutes, until the mixture turns a deep amber color (350°F on a candy thermometer).
2. Remove from heat and carefully whisk in 1/2 cup warm heavy cream (it will bubble vigorously). Stir in 2 tbsp butter, 1 tsp vanilla, and 1/4 tsp salt until fully melted and smooth.
3. Let cool slightly before transferring to a jar. The sauce will thicken as it cools.

The Karo syrup ensures a velvety texture that won’t crystallize, making this caramel ideal for gifting or keeping in your fridge for spontaneous desserts.

Tip: For a richer flavor, swap the vanilla for 1 tbsp bourbon—just add it off the heat to avoid boiling off the alcohol.

Karo Syrup Chocolate Fudge

This old-fashioned fudge is rich, creamy, and foolproof—thanks to the magic of Karo syrup, which keeps it smooth and prevents graininess.

Ingredients:

• 3 cups granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1 cup whole milk
• 1/2 cup Karo light corn syrup
• 1/4 tsp salt
• 4 tbsp unsalted butter, cubed
• 1 tsp vanilla extract

Instructions:

1. Prep the pan: Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. Cook the base: In a heavy saucepan, whisk together 3 cups granulated sugar, 2/3 cup cocoa powder, 1 cup whole milk, 1/2 cup Karo syrup, and 1/4 tsp salt. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Clip on a candy thermometer.
3. Boil to soft-ball stage: Without stirring, let the mixture boil until it reaches 234°F (soft-ball stage), about 10–12 minutes. Remove from heat immediately.
4. Add butter and vanilla: Drop in 4 tbsp butter and 1 tsp vanilla extract (don’t stir yet!). Let cool undisturbed until the thermometer reads 110°F, about 45 minutes.
5. Beat and set: Use a wooden spoon to beat the fudge vigorously until thick and matte, about 5–7 minutes. Quickly spread into the prepared pan and let set at room temperature for 4 hours before slicing.

The Karo syrup ensures a velvety texture that stays creamy for days—no crumbly or sugary fudge here!

Tip: For clean slices, run a knife under hot water and wipe dry between cuts.

Old-Fashioned Karo Syrup Popcorn Balls

These nostalgic popcorn balls are sticky-sweet, perfectly chewy, and just like grandma used to make—no fancy ingredients required!

Ingredients:

• 10 cups freshly popped popcorn (about 1/2 cup unpopped kernels)
• 1 cup granulated sugar
• 1 cup light Karo syrup
• 1/4 cup water
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, plus extra for hands

Instructions:

1. Lightly grease a large bowl and add the popcorn, picking out any unpopped kernels.
2. In a saucepan over medium heat, combine 1 cup sugar, 1 cup Karo syrup, 1/4 cup water, and 1/2 tsp salt. Stir until sugar dissolves, then stop stirring and let it boil for 2 minutes (it should reach 250°F on a candy thermometer).
3. Remove from heat and stir in 1 tsp vanilla and 2 tbsp butter until melted. Immediately pour over the popcorn, folding gently with a silicone spatula to coat evenly.
4. Let cool just until safe to handle (about 3 minutes), then butter your hands and shape into 12–14 tight 2.5-inch balls. Work quickly before the syrup sets!

The magic here? That Karo syrup keeps the balls soft for days—no rock-hard surprises. Perfect for lunchboxes or holiday gifting.

Tip: For fun variations, mix in 1/2 cup crushed candy canes or mini chocolate chips after coating the popcorn.

Karo Syrup Sweet Potato Casserole

This rich, caramelized sweet potato casserole gets its irresistible depth from Karo syrup, adding a glossy sheen and just the right amount of sweetness.

Ingredients:

• 3 cups mashed sweet potatoes (about 3–4 medium potatoes, boiled and peeled)
• 1/2 cup Karo light corn syrup
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 1 large egg, beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup mini marshmallows (optional, for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a large bowl, combine mashed sweet potatoes, 1/2 cup Karo syrup, 1/4 cup brown sugar, 1/4 cup melted butter, beaten egg, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt. Mix until smooth.
3. Spread evenly into the prepared dish. Bake for 25 minutes.
4. If using marshmallows, scatter 1 cup evenly over the top. Return to the oven for 5–7 minutes until marshmallows are puffed and golden.
5. Let cool 10 minutes before serving.

The Karo syrup creates a velvety texture and balances the earthy sweetness of the potatoes—no cloying aftertaste, just cozy perfection.

Tip: For extra crunch, sprinkle toasted pecans over the marshmallows before the final bake.

Karo Syrup Pancake Syrup

Skip the store-bought stuff—this homemade pancake syrup with rich Karo syrup tastes like childhood mornings but with a deeper caramel sweetness.

Ingredients

• 1 cup light Karo syrup
• 1/2 cup packed light brown sugar
• 1/4 cup water
• 1/4 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. In a small saucepan over medium heat, combine 1 cup light Karo syrup, 1/2 cup packed light brown sugar, and 1/4 cup water. Stir until the sugar dissolves completely, about 2–3 minutes.
2. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 5 minutes, stirring occasionally to prevent sticking.
3. Remove from heat and stir in 1/4 tsp vanilla extract and 1/8 tsp salt. Let cool slightly (it’ll thicken as it sits).

The magic here? Karo syrup’s smooth texture keeps this syrup pourable even when cool—no sticky, crystallized mess. Perfect for drizzling over stacks or stirring into oatmeal.

Tip: For a buttery twist, swap 1 tbsp water with melted butter in step 1.

Karo Syrup Butter Pecan Cookies

These buttery, caramel-kissed cookies are a nostalgic Southern treat with a satisfying crunch from toasted pecans—perfect for holiday cookie swaps or cozy weekend baking.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup light Karo syrup
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups chopped pecans, toasted

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar until fluffy. Add 1 egg, 1/2 cup Karo syrup, and 1 tsp vanilla extract; mix until smooth.
3. Whisk together 3 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined. Fold in 1 1/2 cups toasted pecans.
4. Scoop 1-tbsp portions of dough onto prepared sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are golden. Cool on sheets for 5 minutes before transferring.

The Karo syrup gives these cookies a chewy center and glossy sheen, while the toasted pecans add a toasty depth that pairs beautifully with the buttery dough.

Tip: For extra flavor, toast the pecans in a dry skillet over medium heat for 3–5 minutes before chopping—it wakes up their natural oils!

Karo Syrup Marshmallow Treats

These gooey, nostalgic treats get an extra-chewy upgrade thanks to Karo syrup, making them irresistible for kids and adults alike.

Ingredients:

• 6 cups crispy rice cereal
• 4 cups mini marshmallows
• 1/4 cup unsalted butter
• 1/4 cup Karo light corn syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large pot, melt 1/4 cup butter and 1/4 cup Karo syrup over low heat, stirring until smooth.
3. Add 4 cups mini marshmallows, stirring constantly until fully melted (about 5 minutes). Remove from heat.
4. Stir in 1/2 tsp vanilla extract and a pinch of salt until combined.
5. Fold in 6 cups crispy rice cereal until evenly coated in the marshmallow mixture.
6. Press the mixture firmly into the prepared dish using a buttered spatula or wax paper. Let cool completely before cutting.

The Karo syrup gives these bars a glossy sheen and stretchy texture that sets them apart from classic rice crispy treats.

Tip: For a fun twist, mix in 1/2 cup rainbow sprinkles with the cereal!

Karo Syrup Pumpkin Pie

This silky-smooth pumpkin pie gets its signature richness from Karo syrup, giving it a perfectly balanced sweetness and custard-like texture that’ll have everyone asking for seconds.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pure pumpkin puree
• 3/4 cup Karo light corn syrup
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup evaporated milk

Instructions:

1. Preheat oven to 425°F. Roll out the pie crust and fit it into a 9-inch pie dish; crimp edges decoratively.
2. In a large bowl, whisk together the pumpkin puree, 3/4 cup Karo syrup, 1/2 cup brown sugar, eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/4 tsp salt until smooth. Gradually stir in 1/2 cup evaporated milk.
3. Pour filling into the pie crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 35–40 minutes until the center jiggles slightly but edges are set.
4. Cool completely on a wire rack (at least 2 hours) before slicing.

The Karo syrup works magic here—it prevents sugar crystals from forming, so every bite is velvety and crack-free. Serve with a dollop of whipped cream for contrast!

Tip: For extra depth, toast your spices in a dry skillet for 30 seconds before adding them to the filling.

Karo Syrup Cinnamon Rolls

These gooey, caramel-kissed cinnamon rolls get their irresistible shine from a drizzle of Karo syrup—perfect for lazy weekend mornings when you want something sweet without the fuss.

Ingredients:

• 1 (16 oz) tube refrigerated cinnamon roll dough (with icing)
• 1/4 cup Karo light corn syrup
• 2 tbsp unsalted butter, melted
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch round baking pan.
2. Unroll the cinnamon roll dough and spread evenly with melted butter. Sprinkle with brown sugar and cinnamon, pressing lightly to adhere.
3. Re-roll the dough tightly and slice into 8 rounds. Arrange in the prepared pan, leaving space between each.
4. Warm Karo syrup for 10 seconds in the microwave, then drizzle evenly over the rolls.
5. Bake for 18–20 minutes until golden and bubbling. Cool 5 minutes before topping with the included icing.

The Karo syrup creates a glossy, sticky glaze that soaks into every layer—making these rolls extra soft with pockets of caramelized sweetness.

Tip: For extra crunch, sprinkle chopped pecans over the syrup before baking.

Karo Syrup Apple Crisp

Karo Syrup Apple Crisp

This cozy apple crisp gets a rich, caramel-like depth from Karo syrup, making it the ultimate comfort dessert with minimal fuss.

Ingredients

• 6 cups peeled, thinly sliced apples (about 5 medium)
• 1/2 cup light Karo syrup
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. In a large bowl, toss apples with Karo syrup, granulated sugar, cinnamon, and vanilla. Spread evenly in a greased 9×9-inch baking dish.
2. In another bowl, mix oats, flour, brown sugar, and salt. Cut in butter with a pastry cutter (or fingers) until crumbly. Sprinkle over apples.
3. Bake for 35–40 minutes until topping is golden and apples bubble at the edges. Cool 10 minutes before serving.

The Karo syrup transforms the apple juices into a glossy, almost-butterscotch sauce that clings to every bite.

Tip: For extra crunch, add 1/4 cup chopped pecans to the topping mix.

Karo Syrup Pecan Tassies

These bite-sized pecan tassies are buttery, gooey, and packed with caramelized pecan goodness—perfect for holiday cookie swaps or a sweet afternoon treat.

Ingredients:

• 1 (3 oz) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup all-purpose flour
• 1 large egg
• 3/4 cup packed light brown sugar
• 1 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup Karo light corn syrup
• 2/3 cup chopped pecans

Instructions:

1. Preheat oven to 325°F. In a bowl, beat cream cheese and 1/2 cup butter until smooth. Mix in flour until a soft dough forms. Press 1 tbsp dough into each cup of a mini muffin tin to form shells.
2. In another bowl, whisk egg, brown sugar, 1 tbsp melted butter, vanilla, salt, and Karo syrup until smooth. Stir in pecans. Spoon 1 heaping tsp filling into each dough shell.
3. Bake for 25–28 minutes until filling is set and crust edges are lightly golden. Cool in the pan for 5 minutes, then transfer to a wire rack.

The magic here? The Karo syrup creates a glossy, chewy filling that contrasts perfectly with the flaky cream cheese crust. No one will guess how simple these are!

Tip: For extra depth, toast the pecans in a dry skillet for 2–3 minutes before chopping.

Karo Syrup Honey Butter

This sweet, velvety butter is a nostalgic treat—perfect for slathering on warm biscuits or drizzling over pancakes for a touch of golden goodness.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup honey
• 1/4 cup Karo light corn syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, beat the softened butter with a hand mixer on medium speed until creamy, about 1 minute.
2. Add the 1/4 cup honey, 1/4 cup Karo syrup, 1/2 tsp vanilla extract, and pinch of salt. Mix on low until combined, then increase to medium-high and whip for 2 minutes until fluffy and fully incorporated.
3. Scrape down the sides of the bowl and mix again for 30 seconds to ensure no streaks remain.

The magic here is in the texture—whipping the butter with syrup and honey creates a luscious, spreadable consistency that clings to every nook of your favorite baked goods. It’s like sunshine in a bowl!

Tip: For extra warmth, add a dash of cinnamon when mixing—it pairs beautifully with the honey’s floral notes.

Karo Syrup Lemon Bars

These Karo Syrup Lemon Bars strike the perfect balance between tart and sweet, with a gooey, glossy filling that’ll have everyone reaching for seconds.

• For the crust: 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup unsalted butter (cold, cubed), 1/4 tsp salt
• For the filling: 3/4 cup granulated sugar, 2 large eggs, 1/4 cup Karo light corn syrup, 2 tbsp all-purpose flour, 1/4 cup fresh lemon juice, 1 tbsp lemon zest
• For dusting: Powdered sugar (optional)

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Make the crust: In a bowl, mix 1 cup flour, 1/4 cup sugar, and 1/4 tsp salt. Cut in 1/2 cup cold butter until crumbly. Press evenly into the pan. Bake for 15 minutes until lightly golden.
3. Prepare the filling: Whisk 3/4 cup sugar, eggs, 1/4 cup Karo syrup, 2 tbsp flour, 1/4 cup lemon juice, and 1 tbsp zest until smooth. Pour over the warm crust.
4. Bake for 20–22 minutes until the filling is set but slightly jiggly in the center. Cool completely, then chill for 1 hour.
5. Dust with powdered sugar, slice, and serve!

The Karo syrup adds a luxurious chewiness to these bars, while the lemon keeps them bright and tangy—no one will guess how simple they are to make!

Tip: For clean cuts, wipe your knife between slices and chill the bars thoroughly.

Karo Syrup Peanut Brittle

This classic peanut brittle is a nostalgic treat with the perfect balance of crunch and sweetness—thanks to the magic of Karo syrup!

Ingredients:

• 1 cup granulated sugar
• 1/2 cup light Karo syrup
• 1/4 cup water
• 1 cup roasted, unsalted peanuts
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Line a baking sheet with parchment paper and lightly grease it. Set aside.
2. In a heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/2 cup Karo syrup, and 1/4 cup water. Cook over medium heat, stirring constantly, until the sugar dissolves.
3. Stop stirring and bring the mixture to a boil. Clip on a candy thermometer and cook until it reaches 300°F (hard crack stage), about 10–12 minutes.
4. Remove from heat and quickly stir in the peanuts, 2 tbsp butter, 1 tsp vanilla extract, and 1/4 tsp salt. The mixture will bubble vigorously—that’s normal!
5. Immediately add 1 tsp baking soda, stirring just until the mixture lightens and foams. Pour onto the prepared baking sheet, spreading thinly with a greased spatula.
6. Let cool completely (about 30 minutes), then break into pieces.

The baking soda creates tiny air pockets, giving this brittle its signature light, crisp texture—no teeth-sticking here!

Tip: For extra flair, sprinkle flaky sea salt over the brittle right after pouring.

Karo Syrup Banana Bread

This ultra-moist banana bread gets its irresistible chew and golden crust from a generous pour of Karo syrup—trust us, it’s a game-changer!

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup Karo light corn syrup
• 1/2 cup granulated sugar
• 1/4 cup melted unsalted butter
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk mashed bananas, 1/2 cup Karo syrup, 1/2 cup sugar, melted butter, egg, and 1 tsp vanilla until smooth.
3. Fold in flour, 1 tsp baking soda, and 1/2 tsp salt until just combined (don’t overmix).
4. Pour batter into the pan and bake for 50–55 minutes, until a toothpick comes out clean and the top springs back when pressed.
5. Cool in the pan for 10 minutes, then transfer to a rack. Slice once fully cooled.

The Karo syrup gives this loaf a sticky-sweet sheen and keeps it tender for days—if it lasts that long! Tip: For extra caramel notes, swap the granulated sugar for brown sugar.

Karo Syrup Chewy Granola Bars

These no-bake granola bars are the perfect balance of sweet and nutty, with a satisfying chew thanks to the magic of Karo syrup.

Ingredients:

• 2 cups rolled oats
• 1 cup crispy rice cereal
• 1/2 cup creamy peanut butter
• 1/2 cup Karo light corn syrup
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup mini chocolate chips

Instructions:

1. Line an 8×8″ baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, mix rolled oats and rice cereal. Set aside.
3. In a small saucepan over medium heat, combine peanut butter, Karo syrup, brown sugar, vanilla extract, and salt. Stir constantly for 3-4 minutes until smooth and bubbly.
4. Pour warm syrup mixture over dry ingredients and stir until fully coated. Fold in mini chocolate chips while mixture is still warm (they’ll melt slightly for extra gooey pockets).
5. Press firmly into prepared pan using damp hands or the bottom of a measuring cup. Chill for 2 hours before slicing into bars.

The Karo syrup creates an irresistibly chewy texture that holds these bars together without hardening into rock candy – perfect for lunchboxes that need to survive a backpack!

Tip: For clean cuts, wipe your knife with a warm damp cloth between slices.

Conclusion

With 18 irresistible recipes, this Karo syrup roundup proves just how versatile this pantry staple can be! From gooey pecan pies to chewy cookies, there’s a sweet treat here for every occasion. We’d love to hear which recipe you try first—drop a comment below with your favorite, and don’t forget to pin this article for your next baking adventure. Happy cooking!