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
Reviews for Cinnamon Sugar Syrup
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Reviewed Oct. 6, 2011
"This is a real treat on French Toast. I'm serving on Sour Dough waffles on Saturday brunch. Will be wonderful. It reheats beautifully and if you let it simmer for another five minutes, it is even better."