This versatile cinnamony sauce is great on ice cream...especially for the holidays, but also makes a delightful topping for pancakes or waffles.—April Madsen, Elko, Nevada
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 3/4 teaspoon ground cinnamon
- 1/2 cup evaporated milk
- Ice cream
- In a small saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes, without stirring. Remove from the heat. Let stand for 5 minutes.
- Stir in evaporated milk. Serve warm or cold with ice cream. Refrigerate leftovers. Yield: 1-2/3 cups.
Originally published as Cinnamon Cream Syrup in Taste of Home Christmas Annual Annual 2011, p171
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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