"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.
3 parts light corn syrup, 1 part molasses
Karo Syrup is light corn syrup. Unless you buy the dark one.
Karo light corn syrup should be available in any grocery store in the syrup isle.
There shouldn't be a problem with that substitution.
No, oil and syrup are not interchangeable.
Yes
No. high fructose corn syrup and corn syrup are distinctly different products. When Karo was introduced in 1902, it did not contain high fructose corn syrup. Sometime in the 1970's, it was added to the Karo light and pancake syrups. As a result of consumer requests, the high fructose corn syrup has now been removed and all Karo products are high fructose corn syrup free.
it will tell you on the bottle
No, maple syrup comes from the Maple tree. Corn syrup comes from corn.
No. Corn Syrup and High Fructose Corn Syrup will be labeled separately.
To make light corn syrup at home, combine 1 cup of granulated sugar with 1/4 cup of water in a saucepan. Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved. Let it cool before using it as a substitute for light corn syrup in recipes.
Karo syrup is primarily made from corn syrup, which is derived from cornstarch. The main ingredients include water, corn syrup, and sometimes high fructose corn syrup. Depending on the variety (light or dark), it may also contain caramel color and salt. The syrup is commonly used as a sweetener and thickening agent in various recipes.