Cinnamon-Rum Syrup

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Cinnamon-Rum SyrupRecipe
HOWARD L. PUCKETT
3/4 cup (serving size: 4 teaspoons)

Ingredients

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3/4 cup light-colored corn syrup
1 teaspoon ground cinnamon
2 teaspoons rum or 1 teaspoon rum extract
1 teaspoon lemon juice

Preparation

Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes.

Note: Rum or rum extract may be omitted, if desired.

Created date

December 2006

Nutritional Information

Calories 83
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 20.2 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 33 mg
Calcium 3 mg