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!

4 comments:

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

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  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!

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  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...

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

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