1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 teaspoon ground cinnamon -- (1/2 to 3/4)
1/2 cup evaporated milk
Combine the first four ingredients and bring to boiling over medium heat, stirring constantly.
Cook and stir for 1 minute. Cool for 5 minutes and stir in the evaporated milk.
The syrup keeps well in the refrigerator, tightly covered, for weeks. To reheat, warm slowly or it will overcook and become stringy.