Cinnamon Cream Syrup

SUBMITTED BY: Vera Reid PHOTO BY: SHEWETT

"The sugar 'n' spice flavor of this syrup enhances waffles, griddle cakes, even cooked oatmeal. I often fix it for brunches."

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 13 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

READ REVIEWS (15)

DIRECTIONS

In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk. Serve over pancakes, waffles or French toast.

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REVIEWS

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Reviewed on Mar. 18, 2007 by SHEWETT

Yummy! What more can I say. I made this exactly as stated and it was good. I was a little thin, but after setting in the fridge a day it thickened up. I served with pancakes and my kids even dipped their apples in it. Then I used it at night for an icecream topper. Good!

2 users found this review helpful

Reviewed on Oct. 1, 2007 by Meg

I personally don't like syrup, but my husband liked this so much that he asked if he could have this all the time instead of buying syrup. He is very stingy with his five-star ratings, but this one definitely gets a five. Made just as described.

1 user found this review helpful

Reviewed on Jun. 22, 2008 by Baking Belle

Delicious! I added a tsp. of coconut flavoring when I stirred in the milk and the result was extra buttery. Beware--this syrup is very rich!

0 users found this review helpful

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