This karo syrup......
I have what they call light is is clear in color but what I am not sure about is on the bottom of the label in fine print is mentions with real vanilla. Is this the right one or are there other types ?
Could you use something like the egg beaters for the yolk. I have seen egg yolk only. or is it best to use the yolk from an actual egg?
And does anyone know how long this mixture will last in the refrig?
Thanks |