It sure ain't Grade "A" Amber.

Nasty azz schidt!!! Damn depression era crap. Momma making fake Maple syrup with that schidt and maple flavoring.

Grew up with that schidt on pancakes. Being poor sucked.

Need it for Pecan Pie.

No thinks

My Dad still uses it . I get him a gallon of maple syrup every year and he still uses it

Makes really good peanut brittle.

Use it to grow liquid cultures.

A tablespoon of the dark, in a bottle, will get a bound up baby moving slick!


It doesn't have that nasty ass Sulphur taste.

Gotta have it for shoe fly pie.







Real maple syrup prevails here.

Grew up with Karo Pancake Syrup, which I haven't seen in years. Hadn't been informed as to its inferiority and loved the stuff.

Corn syrup is nasty stuff. It has some limited use in candy making, but that’s about it. Some folks use the dark in Pecan pie. A self respecting cook though, would use pure cane syrup.

and apple pan dowdy!

Maybe being poor meant no syrup at all at my house, but everytime I'd mention good this or that I'd had at a friends house & suggested we eat that, I was told it cost too much. My dad was frugal for more than 1 reason, but think he went just a bit too far at times. Damn The Karo.

Helps to get a calf to take a bottle

I use the dark type.

When i eat pancakes.It works.

My Grandfather mixer Karo and butter to smear on pork chops. Loved it as a kid.

My dad would sometimes open up a can of tomatoes and eat them with sugar sprinkled on top for a late night snack. Mom said that was "Depression Dessert"

We've used it for cooking but never as a topping for anything. It works well in candies. I've made lots of peanut brittle and toffee with it.

My dad and grandma LOVED the genuine "black strap molasses! 😝
Nasty, heavy duty stuff!

Down in the south here, good maple syrup pretty much has to be bought on time or on lay-a-way! LOL! Good stuff, just pricey! We don't get it very often and I'm pretty sure it's not the "Grade A premium" stuff!

SOOOO.....for pancakes, we just suffer through with Log Cabin or some other (Griffin's) "wannabe" syrup.
To me, Mrs. Butterworth's is some nasty stuff!

We use the Karo syrup primarily for cooking. A must have for pecan pies, popcorn balls, and homemade peanut brittle. Wife likes the light and I like the dark. We use brown sugar or molasses to sweeten our baked beans.

For cane syrup....Steens.

Only use for Karo is the dark when my wife makes a glaze for ham. Karo, strawberry preserves and yellow mustard. Best damn ham glaze evah!!!


Clyde

It still exists. My wife uses it in her ultimate baked beans and they are G-O-O-D.

I don't eat sugar anymore, but when I did. Golden Eagle makes a much better pecan pie.

The clear stuff with red food coloring makes excellent sfx blood.

I just use it for making BBQ sauce or doctoring up some foods, and sometimes a nip from the bottle, a bottle lasts me a decade. When I was a kid my dad taught me to mix peanut butter or butter with Karo.

Make your own granola bars with it, but maple pecan bars are better....

How is Karo pronounced?

I've only heard Kay-Ro but everybody who ever said Karo around me was a hillbilly

Karo syrup needs to stay around for pecan pies! I had a pecan pie in Europe last year where high fructose corn syrup is banned, worst pie I ever tasted. Outside of pecan pies, I have no use for it.

I've never heard it called anything but KAY-roe. How else would you say it?

Hear a lot of Care-Oh

Grandad always has one of those steel quart cans of Brer Rabbit he’d pour all over his “flapjacks” he had for breakfast every morning. Learned to like it as a kid spending time with them at the farm in the summers.

I prefer Log Cabin syrup on my pancakes and waffles.

Mom always kept Karo syrup around for making Pecan pies and peanut brittle.

My favorite use for Karo Syrup is to mix it half and half with Jif Peanut Butter and slather it on hot fresh biscuits with a slice of crispy bacon inside.
One of my favorite breakfasts along with 3 scrambled eggs, of course.

As a kid, sometimes Karo, sometimes fake maple syrup.
We never had real maple syrup.

But we had our own beef, pork and chicken so I don't feel that I was abused.

Got a use u guys never heard of. Worked for AT&T co. On the Denver: Salt Lake microwave radio sites. All those repeaters had huge single cell batteries to drive standby generators for back up power. Everyone knows how batteries grow corrosion around their terminals, to prevent that we would clean the terminals real good neutralize the area with baking soda the seal the terminal based with white Karo syrup. Kept them from growing corrosion for quite a long time. Had the grocers wondering what the hell we were using it for? In quantities we bought.

Correct

dad gave it to the milch cows for milk fever.....

Why not real maple or real cane.

Not into it

Ma kept it in the larder for baking purposes, but if'n we were out of Aunt Jemima, the clear Karo came out. Nasty.

Never heard it called that. Must be a Yankee thing. 😜

Nothing better than having it with hot biscuits.

Try butter melted sometime it works as well on the taste buds.

Awesome stuff! Quite possibly the best stuff ever invented to put on pancakes, waffles or even ice cream! Been eatin' it since I was a yungin. Way better then Ant, yo mama

Google's voice pronunciation thing says it's CAR-oh

Use some with brown sugar, sweetened condensed milk and butter to make the best Carmel corn.

Bb

Don’t forget about the dibeetus!

damn, havent had Karo in ages. I ued it on my pancakes since we were broke as kids.

in HS we all figured out its the original poor mans (kids) spanish fly.
Mix 2 part Karo and a good pinch of cayenne pepper, a crushed children's aspirin, in 5 parts bourbon.

let sit a couple days. Serve warm, not hot.

Google obviously doesn't live in the south.

Don't use it myself
Where my folks are from, everybody had a
patch of sugar cane along with their tobacco
and corn and vegetables.
Take wagon loads to whoever had a syrup mill
and get it pressed for a toll, just like the
grist mill did. Most would cook the juice off
themselves and the syrup would go in big jars
or jugs or lard cans or whatever they had.
Nobody used anything but ribbon cane syrup
for a puh-khan pie until around my generation.

Corn syrup came into use because it's cheap
and because of the scarcity of real proper sugar
during the wars we've been involved in, not
because it's better in any way.
My parents generation on back didn't use
anything other than natural sweeteners such
and cane sweeteners or honey, and somebody
with diabetes was a rare thing.
If you're old enough to have ever had a cold drink
with real cane sugar instead of nasty corn syrup
or HFCS you'll know exactly what I mean