Cinnamon Syrup

We became addicted to this syrup during our frequent trips to Springville to visit Shawn and Kellie (I really miss those days!). I have it pictured with french toast but it is also very delicious with pumpkin pancakes, zucchini pancakes or apple spice pancakes.

3 cups sugar

1 1/2 cups corn syrup

3/4 cup water

1 1/2 tsp cinnamon

1 can evaporated milk

Bring everything except for the milk to a boil, then lower the heat and cook for a few minutes (usually about 3-5). ** You really have to watch it so that it doesn't bubble over. Add the evaporated milk. Serve.

**After watching food network I've learned a couple of tricks with syrups and adding milk to things. With syrups if you don't get all of the sugar mixed really well the syrup will separate or go grainy so make sure you don't have any sugar of the side of the pan that isn't melted in. Also, when you add the milk do it slowly, stirring the whole time. This prevents temperature shock and hopefully will help to prevent separation as well. If you do happen to have a jar separate while in the fridge just heat it, stir it and eat it. It's still very yummy!!