Instructions: What is corn syrup? Corn syrup is a sweet mixture of 15 percent to 20 percent dextrose (glucose) with various other types of sugar derived from corn starch.

Light corn syrup contains high-fructose corn syrup to increase sweetness, plus salt and vanilla for flavor. It is clear and colorless, with a moderately sweet flavor.

Dark corn syrup contains a small amount of refiners syrup (a cane sugar product with a molasses-like flavor) along with caramel flavoring, sodium benzoate (a preservative), salt and caramel color. Dark corn syrup has a rich brown color and distinctive flavor.

Using corn syrup: Corn syrup is used in a wide variety of recipes, including pecan pie, baked beans, fudge and frostings. It controls sugar crystallization in candy, prevents formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, and sweetens and thickens relishes.

Corn syrup makes an ideal glaze for baked ham, barbecued meats, roasted vegetables or fresh fruit. In baked goods, it holds moisture and helps maintain freshness. Light and dark corn syrups can be poured over waffles, pancakes, French toast, hot cereal and biscuits.

Storage: Corn syrup should be stored at room temperature whether or not its been opened. It remains safe to eat for an indefinite time, whether or not it has been opened. Light corn syrup may turn slightly yellow with age, but this is not harmful. While corn syrup may be refrigerated, it will become thick and slow to pour. If mold appears on the corn syrup, throw it away.

Light vs. dark: 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 is up to you. Typically, light corn syrup is used when a delicate sweet flavor is desired, such as in fruit sauces and jams.

With its more robust flavor and color, dark corn syrup is ideal for many baked goods.

Substitutions: Corn syrup can be substituted in equal amounts for honey or molasses as a topping or in most recipes. However, the finished product will be less sweet and may have a different flavor.

In beverages, its easy to experiment with corn syrup as a ready-blending substitute for granulated sugar.

However, do not substitute corn syrup for granulated or brown sugar in recipes, especially baked goods. Although corn syrup and granulated sugar are both sweeteners, using one for the other could alter the balance of wet and dry ingredients and ruin the recipe. For best results, follow recipes developed especially for corn syrup.

Nutrition: The term "light" in this case refers to the color, and not the number of calories. The clear corn syrup has been labeled

"light" since the 1940s, before it became a popular description for reduced-calorie products.

Both light and dark corn syrup have 60 calories per tablespoon, and both are

Infants and corn syrup: Some health care professionals suggest feeding corn syrup to infants in their formula for relief of constipation. Because corn syrup - like many other foods - is not a sterile product, there is a remote possibility that it may contain C. botulinum spores. While these spores are common in the environment and generally not harmful to older children and adults, Best Foods, maker of Karo Corn Syrup, suggests you consult your pediatrician for advice when it comes to babies.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.