I absolutely love this “recipe card” because it’s so Gram. She was frugal and I have seen numerous examples of her reusing paper to jot down recipes, ideas, or notes. She was the original “green” housewife, lol. This particular recipe is on the corner of an envelope – and on the back was part of her shopping list!
1 cup white Karo
1 heaping tbsp cocoa
1/4 tsp saccharine
3/8 (possibly 3/4) c water
UPDATE My friend Cat asked what would happen if the saccharine was left out. Since I’d never made this before, and just so happened to have some light Karo on hand, I decided to find out. A jar of Karo has exactly 2 cups in it and I had to turn mine upside down to get the very last smidge (I must have been channeling Gram, ha ha). I put it in a small saucepan and at first tried it at room temperature. I combined the Karo and the cocoa, but they would not blend well. I then added about 1/4 cup water, which helped thin down the Karo. It still didn’t blend satisfactorily, so I put on a low heat. I ended up whisking it to break up the little clumps of cocoa. I had a packet of Sweet N Low on hand just in case but the syrup tasted fine to me without it. If you warmed the Karo to loosen it, then added the cocoa and maybe even sifted the cocoa into the mix to break up the clumps, this could probably be made without the water as well. I hope you try it sometime and let me know how it goes. Yield is 1 cup.
Notice the postage is 1 cent! That was about 50 or so years ago. I guess I hadn’t really thought about saccharine being used for cooking anymore. But, it takes something to make syrup sweet. This summer for ice cream maybe.
Great recipe! I bet the cocoa would incorporate better if the syrup and water were heated..I have a cookie recipe ( No Bake Oatmeal Cookies) that uses karo and cocoa..and until it is heated it is lumpy. I think this is a great recipe for kids to make..with assistance of course:)
I sure hope you will be sharing that recipe, Connie. Being a recipe collector, I am salivating not only at the possibility of the cookies, but of course the recipe, heh.