The sugar 'n' spice flavor of this syrup enhances waffles, griddle cakes, even cooked oatmeal. I often fix it for brunches.
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 3/4 teaspoon ground cinnamon
- 1 can (5 ounces) evaporated milk
- 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. Yield: about 1-2/3 cups.
Originally published as Cinnamon Cream Syrup in Country Woman Christmas Annual 1999, p11
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