Friday, October 12, 2007

Cinnamon Cream Syrup

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.

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