This is delicious syrup I made last weekend with our pumpkin pancakes.
Submitted by Shireen Dodini
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/2 tsp. ground cinnamon
1/2 c. evaporated milk (I substituted fat free half and half) - heavy cream would work well too.
Combine sugar, corn syrup and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat and cool in the fridge for 5 minutes. Stir in milk. Serve warm or cold. Keeps well in the fridge for weeks.
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