Recipes with corn syrup, light

Milk chocolate popcorn with salted peanuts baked in a corn syrup and chocolate chip glaze. A crunchy, sweet-salty snack mix that stores for up to two weeks.

Almond crunch cookies rolled in sliced almonds and drizzled with a glossy chocolate ganache glaze. Buttery, nutty, and baked low and slow for a tender crumb.

Old-fashioned chocolate caramels cooked with cream in two stages and studded with walnuts. A chewy, cocoa-rich homemade candy with a deep caramel undertone and a clean, smooth bite.

Homemade chocolate caramels with unsweetened chocolate, cream, and brown sugar cooked to firm ball stage. Rich, chewy candy poured over chopped nuts and cut into squares.

Fig ginger cake with boiled dried figs, corn syrup, warm spices, and chopped nuts baked in layers and topped with ginger icing. A vintage spice cake with jammy fruit throughout.

Topsy-turvy apple pie: a double-crust cinnamon apple pie baked over a brown sugar and pecan layer, then flipped so a glossy praline-pecan top crowns every slice. A clever twist on apple pie.

Rich, buttery caramels with sweetened condensed milk and optional pecans. Simple stovetop candy perfect for holiday gifts or whenever you crave something decadent.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Chocolate pecan fudge pie with melted chocolate chips, corn syrup, and pecan halves baked in a flaky shell. Dense, fudgy filling served chilled with ice cream and chocolate sauce.

Ann's chocolate pie with a buttery shortbread crust, airy egg white mousse filling swirled with melted chocolate, and whipped cream folded in. A no-bake chocolate mousse pie with a crumb topping.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Frozen blueberry-coconut pie with a baked coconut-walnut base topped with crushed blueberries folded into whipped cream. A make-ahead frozen dessert straight from the freezer.

Triple layer chocolate cake with cocoa, unsweetened chocolate, and coffee in the batter, topped with a fluffy Italian meringue chocolate frosting. Lower in fat than classic recipes thanks to yogurt and egg whites.

Glazed Cornish game hens roasted with a homemade curry powder, corn syrup and mustard glaze. An Indian-leaning dinner for two with lacquered, deeply spiced skin and tender juicy meat inside.