For some reason unknown to me there are about 2 1/4 gallons of corn syrup that have been living on my ingredient rack for quite some time. I don’t know how it got there, but I’d like to find some good ways to get rid of it. I’m not really big on pecan pie. Maybe candy or something?
Any help would be greatly appreciated.
Thanks!
Halloween is coming. Make fake blood.
Taffy, hard candy and lollipop recipes will use up a lot of corn syrup. They could be useful for halloween (though you wouldn’t want to give them out to trick or treaters because the parents will just throw them out), or you can hang onto the corn syrup for a few more months and make homemade candy for christmas presents. They’ll deteriorate by christmas if you make them now, unless the candy recipe is one that actually improves with aging/staling. I don’t know any that are specifically like that, though.
Great idea! Except I should have specified that I needed edible things that I could serve to my clients. (I’m a caterer.) 
The only recipe I use corn syrup for is pecan pie. And I think pecan season is starting, down south where they grow pecans, so it should be possible to get fresh ones. They’re awesome. And pecan pies are popular in the fall, and for Thanksgiving, so there ya go! Pecan pies for everybody!
ETA: A great opportunity to live up to your screen name!
My grandfather’s specialty was corn cakes, essentially cornmeal pancakes. And over them he would pour…corn syrup.
I don’t know that I’d recommend this for your clients.
Popcorn balls.
I vote for caramel popcorn. This is the recipe I use.
Maybe not for most consumers, but my mom won’t eat any candy canes that aren’t at least a year old. Every year, she buys several boxes and stores them up for next year. We always joke with her about her “vintages”.
Light or dark?
A family favorite ever since I was little is a sandwich made with dark corn syrup and sharp cheddar cheese - goes good with breakfast sausages. I know it sounds a little weird but don’t knock it til you’ve tried it.
While I suppose you could make Special K bars with dark syrup I’ve never done so. 1 1/2 c each syrup and sugar, cooked over medium heat until it boils for one minue. Stir in a cup of peanut butter; add to 6 cups Special K cereal. Melt 1 c each chocolate and butterscotch chips and use to “frost”.
mmmmm…bring pie
(pecan or oatmeal pie, that is 
)
It’s light corn syrup.
You could make homemade lollipops and tie a business card to them for promotional handouts!
You can use it to make the kind of ice-cream topping that goes hard when it hits the ice cream. The recipe is in Joy of Cooking which I could dig up if you wanted it.
Mmmm… That sounds good. I have Joy of Cooking, it’s one of my favorites. I’ll take a look for that. Thanks!
The only thing I’ve used corn syrup for is homemade caramels (I use the recipe in the classic Better Homes and Gardens cookbook). They’re ridiculously good stuff if you’ve never tried them before.
Actually, a lot of the candy recipes in Better Homes and Gardens call for corn syrup. If you have a copy, it’s probably worth taking a flip through to see what catches your eye (saltwater taffy, maybe? divinity? chocolate-covered nut brittle?)
Oooooh… or you could do old-fashioned caramel apples! Those would be perfect for a Halloween party.
There’s a snack product made by (I think) Old Dutch that goes by the name of Puffcorn. It’s a lot like a cheesy poof minus the cheese (so, puffed corn, pretty much what you’d expect). There’s a recipe on the back of the bag for caramel puffcorn that uses (I think, again) a cup of corn syrup in addition to the butter and brown sugar.
I’ve made it before, and caramel puffcorn is really good. All the goodness of caramel popcorn, none of the inconvenience.
It’s in a blue bag in the snack aisle. I also buy one of those huge cheap aluminum turkey roasting pans when I make it so that I don’t have to attempt to clean one of my pans - the aluminum pan is cheap enough that I don’t mind just throwing the whole thing away.
Honest - tasty goodness. (Should be, with the metric ton of butter and corn syrup. Health food, this is not.) You’ll thank me later.
Just used a pint last night to make a double-batch of Special K Bars. Easy, yummy recipe follows:
1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups Special K cereal
11 oz bag chocolate chips
11 oz bag butterscotch chips
Put the sugar and corn syrup in a saucepan and bring to a boil. When boiling, remove from the heat and stir in the peanut butter until it’s melted. When you have a nice smooth mixture, add the Special K and stir until it’s fully coated. Spread and press into a cookie sheet to make a nice smooth layer, as thick as you want the bars to be. While that’s cooling, melt the chocolate and butterscotch chips together, stirring often, and spread the melted mixture over the top. Cool, cut into bars, and try not to eat 'em all in one sitting.
Corn flakes might work too, but don’t try it with Frosted Flakes. The sugar coating on the cereal keeps the peanut butter mixture from sticking.
homemade marshmallows!
http://smittenkitchen.com/2009/06/springy-fluffy-marshmallows/
When I still made ice cream at home, I was frustrated by the final product often turning out grainy or ice-crystal-ly. I did some online research, and found a recommendation of substituting for some of the granulated sugar some liquid sugar, specifically, corn syrup.
So if you have an ice cream maker, whip up a couple of big batches of ice cream, and sub out half of the white sugar for an approximately equal amount of corn syrup. It’ll turn out nice and smooth and creamy.