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“Sugar, spice, rich, easy and so quick! ! No need to butter your pancakes or waffles with this syrup. This syrup is just right for a glaze over hot apple or pumpkin muffins, too.”
READY IN:
5mins
SERVES:
8
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place white and brown sugars, corn syrup, water and butter in a heavy bottomed 1 quart pan. (The pan has to be 1 quart plus.)
  2. Heat and boil hard for two minutes.
  3. Remove from heat.
  4. Whisk in vinegar, vanilla and cinnamon until cinnamon is incorporated with no lumps .
  5. Reheat just to a boil and serve.
  6. Store in the fridge in an airtight container if you have leftovers.

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