Karo: the American corn syrup that invented Pecan Pie — essential since 1902!

If you've ever tried to recreate an American recipe and got stuck on "corn syrup" in the ingredient list, Karo is exactly what you need. Since 1902, Karo has been THE go-to corn syrup in American kitchens — a fundamental ingredient of American baking with no exact equivalent in Europe. And it's not just a sweetener: it's the ingredient that gives that particular texture, that shine and that smoothness to American caramels, candy, pies and sauces. My American Market imports it to you straight!

What is corn syrup — and why is it different from European glucose syrup?

Corn syrup is obtained by hydrolyzing corn starch — a process that turns the starch into simple sugars. The result is a thick syrup, clear (for the light) or dark brown (for the dark), with a dense, sticky texture. It differs from European glucose syrup in its concentration and properties: it prevents sugar from crystallizing, keeps preparations soft longer, gives a characteristic shine to glazes and caramels, and brings a less intense sweetness than pure sugar. And unlike honey, it's totally neutral in taste (for the light) or with molasses notes (for the dark).

Note: Karo corn syrup is not at all the same as High Fructose Corn Syrup (HFCS) — that one is a very different industrial sweetener, sweeter and processed differently. Karo is the "traditional" corn syrup, made since 1902.

Light vs Dark — what's the difference?

Karo Light Corn Syrup is clear, lightly golden, with a soft, neutral flavor. It's the base syrup for most American recipes — caramels, fudge, pralines, nougats, homemade marshmallows, sweet pies. Its neutral taste lets the recipe's other flavors come through fully.

Karo Dark Corn Syrup is dark brown, with pronounced notes of molasses, caramel and butterscotch. It brings extra depth of flavor and a richer color. Used in recipes where you want that "dark caramel" note — Pecan Pie, Boston Baked Beans, gingerbread, barbecue sauces. The Dark gives that signature taste no other ingredient can reproduce!

Pecan Pie — the invention that made Karo immortal

In the 1930s, Karo's marketing teams looked for recipes to promote their corn syrup. A local cook developed a pecan pie with Karo Dark — a simple, generous recipe with that signature dense, shiny filling. The recipe was printed on the Karo bottles. It instantly became the most copied recipe in America. Today, Pecan Pie is considered the quintessential Southern American dessert — and it's still printed on every bottle of Karo!

The must-have recipes with Karo

Pecan Pie: mix 3 eggs, 200g of sugar, 240ml of Karo Dark, 30g of melted butter and 1 spoon of vanilla. Add 300g of pecans. Pour into a pie shell. Bake 50 min at 175°C. The caramelized filling that shines — that's Karo Dark!

Caramel sauce: Karo Light + cream + butter + salt. The shiniest, smoothest caramel you've ever made — no crystallizing, no failures. Karo stops the sugar from crystallizing!

Homemade marshmallows: Karo Light is the secret ingredient of homemade marshmallows — it gives that airy texture and signature softness.

Where to buy Karo in Europe?

Karo is impossible to find in regular European stores. My American Market, the hunter of American pop food, imports it to you straight from the States. Express delivery!

Into American baking? Check out Baker's, Clabber Girl and Crisco in our shop too!

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