Thursday, May 13, 2010

Cinnamon Syrup

I am always looking for new ways to serve our Union Pacific French Toast. I came across this recipe back in December when I was planning Christmas Breakfast, but I didn't get around to making it until this week. We liked it, but its pretty cinnamon-y... even with such a small amount. So if you are not a cinnamon fan, the 1/2 tsp. in this will overwhelm you. On the other hand, it you could eat cinnamon in ever dish, than you will like this syrup. I think it would be fun to have a syrup bar with all different kinds of syrup... but that would mean having a large breakfast party, or eating syrup for the next month. So, the syrup bar will have to wait.

Cinnamon Syrup

1 Cup Sugar
1/2 Cup Light Corn Syrup
1/4 Cup Water
1/2 tsp. Cinnamon
1/2 Cup Whipping Cream

In medium saucepan, combine all ingredients except cream. Stir constantly while bringing mixture to a boil over medium heat. Boil for 2 minutes and remove from heat. Add cream and stir. Cool for 30 minutes to thicken. Serve warm over your favorite breakfast food of choice!


  1. This sounds good with baked apples on top of breakfast food. Homemade syrup is the best!

  2. These all look so yummy. Can't wait to try a few new recipes out. And this syrup is "just like momma justa make." Acutally, it really is a family favorite but ours calls for condensed milk instead of whipping cream (which is nice because it's a shelf item).

    Thanks for sharing this fabulous recipes!

  3. New family favorite. But it's a tie between this and the berry syrup. But that's just becasue we haven't made the blueberry syrup yet...

  4. This is my new favorite syrup! are a talented cook.