Weekends are for lazy, coffee mornings. Lingering at the breakfast table with sun streaming in. Light airy pancakes with soft butter and thick syrup. Square creviced waffles catching sweet drips. Fragile crepes wrapped around fresh fruit and fluffy whipped cream.
This creamy syrup with its hint of maple and cinnamon spice is adapted from an old family recipe. Served on my childhood table, its now a staple in my kitchen and the recipe is frequently requested by guests.
How will you serve it this weekend?
Cinnamon Maple Cream Syrup
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 cup heavy whipping cream
1/2 tsp vanilla extract
1 1/2 tsp mapleine or maple extract
2 tsp cinnamon
Combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium high heat. Cook and stir for 1-2 minutes until sugar is completely dissolved and syrup is slightly thickened. Remove from heat.
In a small bowl, combine whipping cream, extracts and cinnamon. Whisk into syrup mixture.
Store any remaining syrup in the refrigerator.
Makes approximately 4 cups syrup