This staple ingredient is a baker’s secret weapon. When I started to work a night shift at a bakery after cooking school, I ...

Sorghum syrup is made by cooking down the juice of sweet sorghum cane. The flavor is rich, complex, a bit sour, and ...

Ingredients5.325 lb granulated sugar4.5 lb dark corn syrup3 lb butter, melted4.5 lb eggs6 oz vanilla extract5 lb pecans (8 oz per pie)DirectionsCombine the butter, dark corn syrup and sugar in pot.

Add the eggs, vanilla and maple syrup until combined ... Pour over the cooled cake and sprinkle the pecan nuts on when it is still wet. Preheat your oven to 160°C and grease and flour a ...

Bessie’s recipe starts out traditionally enough, with eggs, sugar, Karo corn syrup, vanilla, and pecans. You could stop right there and have a decent pie. But it wouldn’t be Bessie’s.

For the topping: Roughly chop the pecans, leaving some whole. Combine the butter, brown sugar, corn syrup and maple syrup in a medium pan. Cook over medium heat, whisking frequently, until the ...

And I was equally humbled by corn syrup. At the grocery store, you’ll find two types of corn syrup: light and dark. Light corn syrup is a clear, clarified syrup that often contains a small ...