Karo Syrup wants to celebrate your favorite holiday baking recipes! You can enter the Karo Recipe Sweepstakes and have a chance at winning a New Year’s Eve package in Chicago by sharing your favorite recipe! It’s easy to enter, visit the “Tis the Season” tab at www.Facebook.com/Karosyrup and share your recipe! Pretty easy right?
The Sweepstakes is open until December 15. Grand prize winner will receive a trip for two to Chicago, Illinois, dinner at Mastro’s restaurant on New Years Eve, and a Chicago Chocolate Tour at Sarah’s Pastries & Candies. (ARV $2,000) What a great way to ring in the New Year, romantic trip, quiet dinner and chocolate!
Karo Syrup is one of the largest syrup companies in the world. Karo, believed to be named after the chemist’s wife, got its start in 1902 at the Corn Products Refining Company of New York. They introduced Karo Light and Dark Karo Syrup in 1902.
Karo Syrups are the only corn syrup products available throughout the entire United States. Karo has multiple uses including: toppings for French toast, pancakes and waffles, and in recipes for pies, candies, glazes, sauces, beverages, ice creams, adding some sweetness and giving smooth texture to an incredible number of America’s favorite desserts.
I’m most familiar with Karo syrup as Mom’s critical ingredient to her southern pecan pie! But this holiday season I might give something new a try like maybe Sarah Levy’s Chocolate Almond Toffee (recipe below).
|Sarah Levy’s Chocolate Almond Toffee||
- 3 1/2 sticks (28 Tbs) unsalted butter, warmed to room temperature
- 2 1/3 cups plus 2 Tbs granulated sugar
- 1/2 tsp salt
- 1/4 cup water
- 1/8 cup light Karo corn syrup
- 2 lbs slivered almonds, toasted
- 1 lb bittersweet chocolate
- Place the butter in a saucepan and melt it on low heat.
- Add the sugar, salt, water, and corn syrup, and cook on medium heat, stirring occasionally with a whisk, until the mixture reaches 260.6F.
- Add 1/8 of the almonds and cook until the mixture reaches 305F.
- Remove from heat.
- Using an offset spatula, remove the toffee from the saucepan and spread it on 2 of the lined baking sheets to cool.
- Melt the chocolate in your microwave at 50% power for 3 to 5 minutes (in 1-minute increments, stirring well in between). The chocolate should reach 90F when thoroughly melted.
- How to Dip the Toffee in the Melted Chocolate:
- Once the toffee has cooled completely, break it up into smaller pieces and place it in a bowl.
- To speed up the cooling process, you can place the toffee in the freezer for 15 to 30 minutes. (I don’t recommend putting it in the refrigerator because of the condensation factor there.)
- Keep in mind that the pieces will get bigger once they are dipped in chocolate.
- Reline the baking sheets you cooled the toffee on with parchment paper.
- Grind or finely chop the remaining 1 3/4 pounds of toasted almonds with a knife.
- Spread them on 1 of the 3 lined baking sheets.
- Using your left hand, pick up each piece of toffee and dip it into the chocolate.
- Wipe off the excess chocolate and place the piece of toffee on the tray containing the chopped almonds.
- Using your right (chocolate-free) hand, quickly cover the chocolate-covered toffee with the almonds.
- Once the chocolate has set (after about 15 minutes), you can transfer the toffee pieces to the remaining lined baking sheet (feel free to pile them on top of each other).
- If the chocolate isn’t set by 15 minutes, you can pop it into the refrigerator for 30 minutes.
- Store in an airtight container at room temperature for up to 1 month. Do not refrigerate.
Disclosure: I was entered for a chance to win a Karo Syrup prize package in exchange for this post. No monetary exchange took place. All opinions are my own.