— Karo Foodservice —

About Us

Chefs have depended on Karo^® Corn Syrup for more than 100 years. When it comes to brand awareness and loyalty, it’s a top performer. In fact, chefs choose it because no other corn syrup performs like it.

Karo^® products deliver a smooth, amazing texture, keeping pecan pies firm and weep-free longer than other corn syrups. It’s also great for creating glazes and barbecue sauces and adds a perfect sweet note to baked ham. Its balanced sweetness lets the true flavor of other ingredients shine through. Karo^® Corn Syrup is available in light and dark varieties, and in various sizes to suit any need.

Is it any wonder why we’re the leading national brand?

— Karo —

History

1902

1903

1910

1930s

1934

1938

1949

1981

TODAY

The Corn Products Refining Company of New York and Chicago is formed, and on May 13, introduces Karo Light and Dark Corn Syrup.

It is believed that the chemist and expert syrup formulator, in honor of his wife Caroline, coined the name "Karo". Another popular theory traces the name Karo back to an earlier table syrup trademark "Kairomel".

Until the introduction of Karo corn syrups, the American housewife carried her syrup jug "to the grocery store to be refilled from the grocers barrels of syrup.

Sold in "friction-top tins", the delicious and wholesome new Karo syrups, made from corn, are advertised as "The Great Spread for Daily Bread". In full page advertisements appearing in the Ladies Home Journal, it was said that the new table syrup had found "great favor with particular tastes, and was a table delight, appreciated morning, noon or night". Children will love and thrive upon its wholesome nutritious goodness. The full-page advertisement offered eleven recipes and a cook book to all that wrote to the company.

Believing deeply in the dependable high quality and flavor of Karo Corn Syrups, the President of Corn Products Refining Company launches an enormous (for the time) $250,000 advertising campaign to create national awareness and demand for Karo corn syrups.

The second edition of the Karo Cook Book is published, compiled and written by Emma Churchman Hewitt, former associate editor of the Ladies Home Journal. This 50 page booklet offered "120 Practical Recipes for the Use of Karo Syrup"

The wife of corporate sales executive discovers a new use for corn syrup. A mixture of corn syrup, sugar, eggs, vanilla and pecans baked in a pie shell produces the now classic Pecan Pie-destined to become a world class favorite. Down South, today, that same recipe continues to be called Karo Pie.

The Dionne quintuplets were born in Callander, Ontario. A long advertising and promotion relationship between the Karo brand and the five internationally famous girls began, and continued through the 1940's.

A new Karo syrup is introduced. Trademarked as Karo Waffle Syrup, it carries a green label to distinguish it from the classic Karo Light corn syrup and Karo Dark corn syrup.

Karo Kookery, a new Karo cookbook is published offering recipes for desserts, breads, sweet rolls, sauces, fillings, candies and entrees, too.

A new Karo cookbook is published celebrating the eighty-year history of Karo Syrup. The brand's long history is easy to discern -- the cover artwork is a reprint of the 1910 cookbook cover. Copies of print advertising from 1904 to 1981 are reproduced inside. The book features two hundred "Recipes from the Sweet Past to the Delicious Present", for contemporary families.

Karo Syrups are still adding a bit of sweetness and giving a smooth texture to an incredible number of loved dishes, such as pies, candies, glazes, sauces, beverages and ice creams.