1 c. sugar
1/2 c. light corn syrup
1/4 c. water
2/3 c. evaporated milk
1 t. vanilla
1/2 t. cinnamon
In a small saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in milk, vanilla and cinnamon. Store leftover syrup in the refrigerator.
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Tips: If you are a cinnamon fan, you'll love this creamy cinnamon syrup over your breakfast. We had it with Oat Waffles, but it would also be great with Easy Waffles or Overnight Pancakes. Even if you usually use store-bought syrup, keep this recipe in mind in case you find yourself craving waffles, pancakes or french toast but realize you're out of syrup. I also shared this recipe at 8 Muddy Boots' From Scratch.
Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes
1 comments:
Yum! Great idea!
Thanks for linking up!!!
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