Here’s a look at how Karo® Corn Syrups became a recipe for making memories.
The Corn Products Refining Company of New York and Chicago is formed and introduces Karo® Light and Dark Corn Syrups on May 13. It is believed our chemist and expert syrup formulator coined the name "Karo” to honor his wife, Caroline.
Sold in “friction-top tins,” the delicious new Karo® syrups are advertised as “The Great Spread for Daily Bread.” In the Ladies’ Home Journal, it is said that the new table syrup had found “great flavor with particular tastes, and was a table delight, appreciated morning, noon or night.”
The second edition of the Karo® Cook Book is published, compiled and written by Emma Churchman Hewitt. This 50-page booklet offers “120 Practical Recipes for the Use of Karo® Syrup.”
Down South, a new use for corn syrup is born. A mixture of corn syrup, sugar, eggs, vanilla and pecans baked in a pie shell produces the now world-class favorite pecan pie. Today, that same recipe continues to be called Karo® Pie.
The Dionne quintuplets are born in Callander, Ontario. A long advertising and promotion relationship between the Karo® brand and the five internationally famous girls begins, and continues through the 1940s.
A new Karo® Syrup is introduced. Trademarked as Karo® Waffle Syrup, it carries a green label to distinguish it from the classic Karo® Light Corn Syrup and Karo® Dark Corn Syrup.
Karo® Kookery, a new Karo® cookbook, is published. This cookbook offers more recipes for desserts, breads, sweet rolls, sauces, fillings, candies and entrees for families to add to their recipes boxes, creating more beloved memories and lasting traditions.
A new Karo® cookbook is published celebrating the eighty-year history of Karo® Syrups. The book features two hundred “Recipes from the Sweet Past to the Delicious Present,” for contemporary families.
The Corn Products Refining Company of New York and Chicago is formed and introduces Karo® Light and Dark Corn Syrups on May 13. It is believed our chemist and expert syrup formulator coined the name "Karo” to honor his wife, Caroline.
Sold in “friction-top tins,” the delicious new Karo® syrups are advertised as “The Great Spread for Daily Bread.” In the Ladies’ Home Journal, it is said that the new table syrup had found “great flavor with particular tastes, and was a table delight, appreciated morning, noon or night.”
The second edition of the Karo® Cook Book is published, compiled and written by Emma Churchman Hewitt. This 50-page booklet offers “120 Practical Recipes for the Use of Karo® Syrup.”
Down South, a new use for corn syrup is born. A mixture of corn syrup, sugar, eggs, vanilla and pecans baked in a pie shell produces the now world-class favorite pecan pie. Today, that same recipe continues to be called Karo® Pie.
The Dionne quintuplets are born in Callander, Ontario. A long advertising and promotion relationship between the Karo® brand and the five internationally famous girls begins, and continues through the 1940s.
A new Karo® Syrup is introduced. Trademarked as Karo® Waffle Syrup, it carries a green label to distinguish it from the classic Karo® Light Corn Syrup and Karo® Dark Corn Syrup.
Karo® Kookery, a new Karo® cookbook, is published. This cookbook offers more recipes for desserts, breads, sweet rolls, sauces, fillings, candies and entrees for families to add to their recipes boxes, creating more beloved memories and lasting traditions.
A new Karo® cookbook is published celebrating the eighty-year history of Karo® Syrups. The book features two hundred “Recipes from the Sweet Past to the Delicious Present,” for contemporary families.
Karo® Syrups are the only corn syrup products that are available across the entire United States. They’re used in a number of delicious recipes and family traditions, adding a bit of sweetness and giving smooth texture to an incredible number of beloved American dishes.
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