Whew! It’s fascinating that this 1925 Karo advertisement focuses on the supposed health benefits of the product.
1925 Karo Advertisement
Whew! It’s fascinating that this 1925 Karo advertisement focuses on the supposed health benefits of the product.
My, how times have changed! I still use cane and maple syrups, and honey, but corn syrup disappeared from my pantry long ago.
They sure have. I occasionally use corn syrup to make candy, but otherwise just use maple syrup or honey.
Candy! I forgot that. I used to use corn syrup for divinity, but I haven’t made that for years. It’s too humid down here for it even to set right.
It’s so tricky to make good candy. I have failures more often than not when I try to make candy.
The first thing that came to mind is sugar, which we are all told not to eat too much of if. I looked it up and it was put in baby bottles in the 1950s, now it says do not give to babies as the formula has changed.
When I was going through my mother’s recipe box, I actually found a recipe for making baby formula that called for combining Karo and milk. It’s hard to imagine how that was considered a good idea years ago.
Healthful because of the high dextrose content! whew is right.
I find it difficult to understand how a company would think that it was a good idea to advertise a corn syrup product as a health food.
I have a bottle of it for use in candy making… Its a big help to keep stuff from crystallizing when bringing stuff up to temp. I am thinking a tablespoon at a time is no biggie. I think I am on the same bottle for about 10 years now.
I also occasionally use corn syrup when making candy. It’s so much easier to make high-quality candy that doesn’t crystallize when using corn syrup instead of sugar.
Even more gross, Karo made a “Maple” flavor syrup!
I’m going to pass on the “maple” flavored syrup. 🙂
Dextrose? Hmmmmmm…..
I spent a long time yesterday trying to understand what dextrose was – and how it differed from other sugars. I ended up just throwing up my hands. I’m not enough of a chemist to understand how the various sugars differ from one another.
I don’t know either. Although it naturally occurs in e.g. cereal crops, it’s highly processed and in this processed form, only useful as a quick pick-me-up for, say, athletes apparently and over use is apparently a Bad Thing.
I think that I’ll stick to coffee or tea when I want a quick pick-me-up. 🙂
Definitely!
Oh my!
I agree – oh my! 🙂
Hehe! Times have changed! But Karo syrup has a place in my pantry. I have several recipes that require it – one is a Korean candied squid – very tasty!
I’m intrigued. The candied squid sounds really good.
It is delicious and so easy to make!! The only difficulty is sourcing the squid but we have an oriental market that carries it so it’s on the menu!! Would you like the recipe?
I didn’t think about squid possibly being difficult to find. I’m going to look the next time I go shopping whether the store has squid. If I find it, I’ll ask you for the recipe.
Cool! You need to find Shredded Squid – it is usually sold by the pound and kept in the freezer section… Good luck!
I do remember my mother using this in my younger sister bottle in the early 60’s. I would put it on my pancakes! Ha! Now I keep it in my pantry for pecan pie even though I rarely make one!
Times have changed! – though your comment makes me hungry for pecan pie.