Uses of Dark Karo Syrup

Karo makes light and dark corn syrup, which both aid in cooking. Dark Karo syrup is used for purposes beyond just new Asian-style recipes. Its dark color and thickness resemble those of maple syrup, but it is less sweet than light Karo syrup. Dark Karo syrup is sold in most grocery stores.

Definition

• Dark Karo syrup is a corn syrup that is dense and thick. Created in 1902 by the Corn Products Refining Company, now Karo, dark Karo syrup provides sweetening in recipes due to its ingredients, a mixture of dextrose and other sugars. Dark Karo syrup is like molasses and goes well with recipes that call for thick, robust flavors. Dark Karo syrup is stored at room temperate before and after opening.

Cooking

• Dark Karo syrup is commonly used in pies, such as pecan pie. Karo syrups control sugar crystallization, forming ice crystals in frozen desserts, adding to fresh flavor in jams and preserves, and sweetening and thickening relishes. It is a main ingredient in most Asian recipes. In baked goods, dark Karo syrup adds to moisture and maintains freshness.

Substitute

• Dark Karo syrup works as a substitute for various sweeteners. You can replace honey for a honey-baked ham by brushing dark Karo syrup on the ham. You can substitute dark Karo syrup for pancake syrup. Karo does not recommend using dark Karo syrup as a substitute for brown sugar, however.

Constipation

• Another use for dark Karo syrup is in the treatment of constipation, specifically for infants. Doctors often recommend a few tablespoons of dark Karo syrup in a milk bottle if an infant has trouble with constipation. This is referred to as infant feeding. Karo warns that the syrup may contain C. botulinum spores, but these are not harmful to adults and older children. Karo recommends that parents contact a pediatrician about using dark Karo syrup to treat infant constipation.