Karo syrup glaze is a sweet and versatile preparation that has won over palates all over the world. Its origin dates back to North American cuisine, where Karo syrup, a type of corn syrup, was first used to create a light and shiny glaze, ideal for decorating cakes and desserts.
In different Latin American countries, although Karo syrup is not used exactly, similar glazes are made with local syrups or honeys, adapted to the ingredients and traditions of each region. For example, in Mexico, corn syrups or agave honey are used to prepare glazes that accompany traditional celebrations. In other countries such as Argentina or Colombia, the glaze may include dulce de leche or fruit syrups, although the technique to achieve the firm and shiny texture is very similar. This type of glaze is sometimes known as "syrup meringue" or simply shiny meringue, and is a classic option for pastries due to its delicate appearance and sweet flavor.
How to prepare delicious Karo syrup glaze
Ingredients:
Egg Whites, Cream Of Tartar, Salt, Sugar, Light Karo Syrup, Vanilla
In a small bowl, beat the egg whites, cream of tartar, and salt on high speed until soft peaks form.
Gradually add the sugar until smooth and shiny.
Gradually add the corn syrup and vanilla until stiff peaks form.
If desired, add the food coloring of your choice.
Yields enough glaze for a 9-inch layer cake or a 9 x 13-inch cake.
