karo

Karo is a brand-name corn syrup produced in the United States, though the term "karo" is sometimes used generically to refer to light corn syrup in various cuisines, particularly in African and Caribbean cooking. The product is made by breaking down corn starch into glucose and other sugars through enzymatic and acid hydrolysis, resulting in a clear, viscous liquid with a mild, slightly sweet flavor. Karo syrup contains about 75% glucose and various sugar compounds, and is often enriched with vanilla extract. The syrup is distinguished from molasses or honey by its lighter color, neutral taste profile, and smooth consistency.

The name "Karo" derives from the Latin word "carus" (precious), and the product has been manufactured since 1902. Light Karo (also called light corn syrup) remains colorless to pale golden, while dark Karo contains refiners' syrup or caramel coloring, imparting a deeper flavor reminiscent of molasses.

Karo syrup serves as a sweetening agent and binding ingredient in both traditional and contemporary cooking. In North American cuisine, it is commonly used in pecan pies, pralines, and other desserts where its ability to prevent crystallization is valued. In Caribbean and West African contexts, Karo appears in beverages, baked goods, and confectionery. The syrup's neutral flavor makes it useful as a glaze for meats and vegetables, and as a liquid sweetener in sauces and marinades. Its viscosity and hygroscopic properties make it particularly effective in candymaking, where it prevents the formation of unwanted sugar crystals.