SC - Scottish oatcakes

[KallipygosRed at aol.com]

In a message dated 10/26/00 1:39:17 PM US Mountain Standard Time, 
SCAbeathog at cs.com writes:

>  I wonder why _both_ 
>  sugar and Karo syrup? 
Well, I know clear/white Karo is not as sweet as you would think, but it does 
have a thickening effect on foods. So, the sugar might be to help extra 
sweeten without cutting the thick consistency.

Lars-who makes cakes with karo both light and dark.