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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 Waffles, Oatmeal 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. 🙂
Ingredients
Instructions
Enjoy!!!!
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!
Jamie, this syrup will be a hit at my house I love all things cinnamon and syrup! Thanks for sharing this recipe with us.
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Jaclene,
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Thanks!
~Jamie
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!
Has anyone made this with Splenda or stevia? I’m looking for a good recipe for diabetic.
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
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.)
I’m wondering if I might be able to freeze the leftover syrup. Has anyone tried?
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!