"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.
Yes, you can replace glycerin with light corn syrup in making alcohol-free vanilla extract. However, keep in mind that light corn syrup is sweeter and may alter the flavor profile slightly. Additionally, corn syrup may not extract flavors as effectively as glycerin, so you might need to adjust the steeping time to achieve the desired vanilla intensity.
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.