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- Legend has it that experimentation led to the invention of modern pecan pie. In the 1930s, the wife of a Karo sales executive is said to have been experimenting with common ingredients in her kitchen when she discovered that a mixture of Karo, sugar, eggs, vanilla and pecans baked in a pie shell produced the now classic dessert. Down South, today, that same recipe continues to be called Karo Pie.
- Karo light and dark corn syrups have been sold for over 100 years. These are considered the Original Karo items.
- It is believed that a chemist and expert syrup formulator in honor of his wife Caroline coined the name "Karo".
- Until the introduction of Karo corn syrups, the American housewife carried her syrup jug to the grocery store to be refilled from the grocer’s barrels of syrup.
- Corn syrup serves different functions in different types of recipes and in products you purchase. It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts and enhances fresh fruit flavor in jams and preserves.
- Karo Syrup is the only brand of corn syrup that’s widely available across the entire United States. Used as toppings for French toast, pancakes and waffles, and in recipes for pies, candies, glazes, sauces, beverages and cereal bars, Karo adds a bit of sweetness and texture to an incredible number of American loved dishes.
- Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use, but the choice may be guided by personal preference.
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