Molasses has a much, much stronger flavour than Karo (Dark Karo, that is, light Karo has a completely different flavour) but other than the taste of the final product, it should not effect the recipe much. Because of the flavour difference, though, I would cut the amount used by at least half, if not more, if I thought the recipe would still be OK.
Karo is a brand of corn syrup so, no, it is not a substitute. It IS corn syrup.
Yes. Karo syrup is a name brand for corn syrup.
Yes they are the exact same thing. Karo is just a brand of a company which makes corn syrup.
no!! they are not the same at all!
Sure.
dark corn syrup = dark Karo syrup Notes: This corn syrup has a mild molasses flavor, and it's a common ingredient in barbecue sauce, pecan pie,Substitutes: simple syrup (make with 2 parts sugar and 1 part water) OR Combine 3 parts light corn syrup plus 1 part molasses OR golden syrup
-- honey-- date sugarThere is no acceptable substitute, except -- perhaps -- Karo syrup. But the results will be different.Here are some substitutes for molasses: honey, agave syrup, corn syrup, maple syrup, brown sugar.
Karo Syrup is light corn syrup. Unless you buy the dark one.
yes, it will affect the color of the cookie though.
the density is 1.33
I think you mean light 'Karo' syrup. Yes, you can substitute light for dark, your end product will be slightly lighter in color. It won't have any impact on the taste or texture of your baked goods.
You can use any kind of syrup, light or dark maple, real maple. The flavor is going to be a little different with each type. I use dark maple because I like the flavor it gives the pie. The syrup keeps the sugar from recrystallizing.
According to the label on a bottle of Dark Karo Syrup, 1/8th cup (2 Tbsp) = 120 calories, therefore 1 cup = 960 calories.
"Light" here is used in the color sense, i.e. the opposite of "dark." The "corn" part is because it's made from cornstarch. "Syrup" should be obvious. It's mainly glucose and water.
Peanut butter can be binding if it is the crunchy kind with crushed peanuts in it. To combat this, a little Karo dark syrup can be mixed with the peanut butter when putting on the bread. About 1/2 tsp. of Karo dark syrup for every 2 sandwiches should do the trick.
White syrup is used in baking when you don't want to have a dark syrup change the colour of the food in a recipe (baking). It is usually called White or Light corn syrup and can be found at most grocery stores with the syrups/baking. It is also sweeter than dark syrup and has vanilla in it.
Mrs. Butterworths syrup is a dark brown color.