On Mon, 10 Sep 2007 13:48:43 -0500, zxcvbob >
wrote:

>Becca wrote:
>> Bobo Bonobo® wrote:
>>
>>> I understand where you're coming from, but maple is a pretty intense
>>> flavor, and diluting it with a non-nasty sweet base, IMO, falls far
>>> short of desecration. Now, If I'd suggested combining it with Log
>>> Cabin or Mrs. Butterworth's, you'd be completely correct.
>>> This is not nasty: http://www.karosyrup.com/nutrition.asp
>>> You may be a person who doesn't like overly sweet stuff.
>>>> Sort of like adding grape juice to a good Merlot.
>>>
>>> Personally, I'd rather have the grapes that the Merlot was made from.
>>>
>>> --Bryan
>>
>> Karo makes a pancake syrup? I need to pay more attention when I go
>> shopping.
>>
>> Becca
>
>
>Look for the green label Karo. It's much better than other fake maple
>syrups. But I think Bryan was talking about mixing real maple syrup
>with the white Karo (red label?)
>
>Bob

It's actually called "light" corn syrup and yes it is a red label. I
grew up on the blue label which is the dark syrup. I didn't like it
much on pancakes but it's devine on northern style sweet cornbread. I
didn't know about the light until I started cooking. I like maple but
not so much as to mix it with Karo. But I do use it for other things
once in awhile. My favorite is ginger syrup and crystallized ginger.
The syrup is wonderful on pancakes, muffins and cornbread. It also
ads a nice touch to meat marinades. I've used it to marinate tofu for
veggie daughter and she likes it. I don't do tofu. Here's a simple
recipe for anyone who's never done it. I wait until ginger is on sale
and do about 5 pounds. I made a batch a few weeks ago when it was on
sale for $.69 a pound. The ginger gets gobbled up pretty fast. The
syrup will store for a long time. Probably a year.

Lou


1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating

Peel and slice the ginger. I like 1/4" dice which are great for
baking and nibbling. Mix sugar, water and corn syrup and heat in
crockpot on high until dissolved. Add ginger, and reduce heat to low
for 24 hours, until syrup is a golden brown. Allow to cool in syrup,
then drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses. Toss the ginger in sugar until well coated.
Allow to dry on cooling racks for 24 hours and store in zip locks or
jars.