Cinnamon Syrup

Cinnamon Syrup
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The deliciousness of this Cinnamon Syrup is truly beyond words. It would beat Mrs. Butterworths in a syrup boxing match…like in the first round. This is not a joke.  The flavors of cinnamon and sugar are combined into a silky syrup that would knock these Wonderful Waffles, Oatmeal Pancakes or Apple Wheat Pancakes off the ever lovin’ chart of wonder and bliss.

It’s good, man.

Make it.

Love it.

Try not to notice my red and white polka-dotted apron in the reflection of these pictures, okay? I am a work in progress. 🙂

PS…awesome new recipe coming up tomorrow for you to use with this syrup.

PPS…the pictures in that post will not reflect my polka-dotted apron.

Let me show you how to make it happen!


1. Find yourself a medium-sized sauce pan and pour 1/2 cup corn syrup into it.

Add 1 cup sugar,

1 teaspoon cinnamon

and 1/4 cup water.

2. Stir it well allowing the ingredients to combine. Place it on the stove and bring it to a boil over medium high heat, stirring constantly. Once you have reached a nice rolling boil let it cook for 3-4 minutes.

3. Remove it from the heat and find yourself some canned evaporated milk.

Pour the evaporated milk into the sauce pan.

Add 1 teaspoon vanilla

and whisk it all in to combine.


Drizzle it all over some Wonderful WafflesOatmeal Pancakes or the fabulous recipe I will be sharing with you tomorrow.

Store leftovers in the fridge. The syrup will keep for at least 1 week. Longer if you dare. 🙂

Cinnamon Syrup

Total Time: 10 minutes

Yield: 2 Cups

Ingredients

1/2 C corn syrup
1 C sugar
1 t cinnamon
1/4 C water
1/2 C evaporated milk
1 t vanilla

Instructions

1. Find yourself a medium-sized sauce pan and pour 1/2 cup corn syrup into it.Add 1 cup sugar, 1 teaspoon cinnamon and 1/4 cup water.
2. Stir it well allowing the ingredients to combine. Place it on the stove and bring it to a boil over medium high heat, stirring constantly. Once you have reached a nice rolling boil let it cook for 3-4 minutes.
3. Remove it from the heat and find yourself some canned evaporated milk.Pour the evaporated milk into the sauce pan. Add 1 teaspoon vanilla and whisk it all in to combine.
http://jamiecooksitup.net/2013/02/cinnamon-syrup/

Enjoy!!!!

 



Post a comment!

24 Comments

  1. 1
    April O
    February 11, 2013 at 10:29 am

    I like your red polka dot apron! It’s something that I would wear myself!

  2. 2
    Faith
    February 11, 2013 at 10:54 am

    I’ve been receiving your daily posts for several months now and really enjoy them. You’ve provided some great recipes and ideas!!! And I really love your sense of humor.
    This cinnamon syrup sounds and looks yummy – but would make such a cute gift as well. If jarred and sealed, do you think it would it last longer than a week??? I just think it’s cute little gift idea!!
    Thank you!

    • 3
      Jamie
      February 14, 2013 at 6:37 am

      Hi Faith,
      I’m not sure about sealing the jars for this recipe. I will check into it. 🙂
      ~Jamie

  3. 4
    Janice Polderman
    February 11, 2013 at 11:06 am

    Do you think this can be canned? So you can make a big batch and not have to worry about it for a long time? Or how long do you think the shelf life would be?

    • 5
      Jamie
      February 14, 2013 at 6:36 am

      Hi Janice,
      I’m not sure about canning this recipe. I will look into it. 🙂
      ~Jamie

  4. 6
    Jennifer
    February 11, 2013 at 11:32 am

    I love the apron, in fact I want one like it. It’s so Minnie Mouse!

    P.S. The syrup sounds amazing too!

  5. 7
    denise
    February 11, 2013 at 12:55 pm

    Jamie, I am a regular visitor and ‘user’ of yours! Not sure if you really meant to say, *under the yield, “Recipe the me dear friend Pam Slade”, but whatever. This looks wonderful, and apparently I’m not the only one who hopes we can make this last longer than 1 week, otherwise I’d be just simply ‘forced’ to have pancakes, and Dutchbabies and all kind of good things. There is only the two of us now . I guess I could just make half a batch…oh darn…why did I have to remember that as an option !

    • 8
      Jamie
      February 11, 2013 at 1:45 pm

      Hi Denise,
      Thanks so much for catching my error. 🙂 Hope you love the syrup!
      ~Jamie

  6. 9
    February 11, 2013 at 1:20 pm

    Wow! I have never made homemade syrup before, but I might have to try this. We usually do pancakes on Friday night at my house (because, leftovers make an easy Saturday breakfast!)
    And I concur on the cuteness of the apron. At least you remember to wear one! I always forget until I spill something on myself 🙂

  7. 10
    Spacebunny
    February 11, 2013 at 1:29 pm

    I can’t get corn syrup where I live, but I’m going to try it with a simple sugar syrup and see how it goes. It looks awesome!

  8. 11
    February 11, 2013 at 1:56 pm

    I gotta say, the red polka dot apron is awfully cute!

  9. 12
    Sandy
    February 11, 2013 at 7:13 pm

    Jamie,
    I love the red polka dot apron!! I read your blog all the time & love your recipes & have tried & love many. I love your humor. I love the imperfections (such as red polka dot apron reflection). Your blog is my way of de-stressing after 12 hours working in the NICU with sick infants and premies. You make me smile and think about cooking & trying something new!! Thanks again for a wonderful blog & detailed instructions.

    • 13
      Jamie
      February 14, 2013 at 6:35 am

      Sandy,
      Wow! 12 hours working in a NICU can really be so tiring I am sure. My little twin boys spent a few weeks there. 🙂 Hope you have a great Valentintes Day.
      ~Jamie

  10. 14
    Isabeau
    February 12, 2013 at 5:00 pm

    Just so happened upon your recipe-blog for the “Cinnamon Syrup”about an hour and a half ago …tried it just a few minutes ago…got the keyboard all sticky now (still licking fingers!). DELICIOUS. Thanks!

  11. 15
    March 1, 2013 at 8:23 pm

    Jamie, this syrup will be a hit at my house I love all things cinnamon and syrup! Thanks for sharing this recipe with us.

  12. 16
    Jaclene aguirre
    March 19, 2013 at 12:17 pm

    Subscription to your emails

    • 17
      Jamie
      March 20, 2013 at 6:30 am

      Jaclene,
      Thanks for your interest in my site. If you look under my header there is a gray circle with an envelope in it. Click on it and you will be taken to a page where you can sign up for updates through your email account.
      Thanks!
      ~Jamie

  13. 18
    Lindsay
    July 11, 2013 at 2:12 pm

    You did it! You found what they must eat in heaven! I have made this syrup twice since you posted the recipe and it’s just the best thing I’ve ever tasted. I don’t think I can ever eat regular maple syrup again. Thank you!

  14. 19
    kdee
    April 5, 2015 at 6:03 pm

    Has anyone made this with Splenda or stevia? I’m looking for a good recipe for diabetic.

  15. 20
    Haley
    July 27, 2015 at 12:28 pm

    What if you dont have evaporated milk just normal milk will it still work?

    • 21
      Jamie
      July 27, 2015 at 2:40 pm

      Haley,
      I haven’t ever made it with regular milk, but my thoughts are that it would work out, but not be quite as rich. Hope this helps!
      ~Jamie

  16. 22
    RobinAnn
    September 14, 2015 at 8:40 am

    I was just reading your Cinnamon Syrup recipe and then began to read some of the posts. I was wondering if anyone tried canning the syrup and how it turned out? (PS. your site is adorable, btw.)

  17. 23
    Lisa B.
    April 2, 2016 at 8:11 am

    I’m wondering if I might be able to freeze the leftover syrup. Has anyone tried?

  18. 24
    November 18, 2017 at 12:41 am

    Recipe with evaporated milk would have to be pressure canned IF canning IS an option I would suggest making as much of this syrup as desired leaving out the milk ,can the liquid as you would any other sugar based syrup (sugar is the preservative) in a waterbath canner, process for 10 min remove pot from heat,do not remove lid,let jars rest for 5 mins before removing
    When you are ready to use the syrup empty syrup into saucepan
    and bring to a soft boil for 1 min remove from heat and continue from step 3 in recipe.
    Store leftover syrup as recomended in Jamies recipe.Enjoy!

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