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Cinnamon Cream Syrup
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Cinnamon Cream Syrup

Cinnamon Cream Syrup is great served over pancakes, waffles, French toast, oatmeal, or desserts such as ice cream.
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Author: Terri @ that's some good cookin'

Ingredients

  • 1 cup sugar
  • 1/2 cup corn syrup or agave
  • 1/2 cup water
  • 1/2 cup cream, divided
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Instructions

  • Combine sugar, corn syrup (or agave), water, cinnamon and 2 tablespoons cream in a 3 quart sauce pot.  The size of the sauce pot may seem too large at first, but the syrup rises up in the pot A LOT and very fast when it first starts boiling.
  • Bring to a boil, then lower heat to medium low and cook stirring constantly for 8 minutes.  As stated in Step #1, the syrup moves up the sides of the pot very quickly, so be sure to lower the heat and stir, stir, stir. 
  • Remove from heat and stir in remaining cream and vanilla until incorporated. Serve warm. 
  • Store in a covered, airtight jar in the refrigerator for up to two weeks.

Notes

  • As it sits, the syrup will separate.  No problem; just stir it or shake it up and all is well.