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Cinnamon-Rum Syrup Photo by: HOWARD L. PUCKETT

Cinnamon-Rum Syrup

Cooking Light OCTOBER 1995

  • Yield: 3/4 cup (serving size: 4 teaspoons)

Ingredients

  • 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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 20.2g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 33mg
  • Calcium: 3mg
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Cinnamon-Rum Syrup recipe

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