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Cinnamon Syrup
Shirl Gard
This syrup was created to serve with
Cinnamon Pecan Bundt Cake
.
YIELD:
ABOUT 1 1/2 CUPS (350 g)
Print Recipe
Ingredients
100
grams
granulated sugar
1/2 cup
100
grams
light brown sugar
1/2 cup
10
grams
cornstarch
1 Tablespoon
1/4
teaspoon
Vietnamese cinnamon
1/8
teaspoon
fine sea salt
160
grams
water
3/4 cup
3
cinnamon sticks
15
grams
butter
1 Tablespoon
385
gras = Total 13.5 ounces
Instructions
RUB together both sugars, cornstarch, cinnamon, and salt.
DRIZZLE dry ingredients into water in a sauce pan; whisk to blend.
ADD cinnamon sticks.
BRING to a boil and cook until slightly thickened.
COVER, remove from heat, and let steep to infuse the cinnamon flavor, for 30 minutes.
REMOVE cinnamon sticks.
SWIRL in butter and serve warm.
REFRIGERATE if making ahead, and warm in microwave or in a small sauce pan on stove, before serving.
Notes
Recipe developed by Shirl Gard.
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how it was!