The ingredient for this month’s Two Little Chefettes‘ Cooking Challenge is cinnamon. For the challenge, I made Brown Sugar Cinnamon Syrup because it can be used to add rich cinnamon and caramel flavor to so many dishes. Pour over French toast, pancakes or waffles. Use to glaze coffee cakes, muffins, scones or brownies. Add to coffee, cocoa or tea. Drizzle over apple pie with ice cream. Use in place of simple syrup in cocktails and mocktails. There are so many ways to enjoy Brown Sugar Cinnamon Syrup!
Brown Sugar Cinnamon Syrup
1 c. packed brown sugar
1 c. granulated white sugar
2 c. water
12 inches of cinnamon bark (e.g. 3 four-inch long cinnamon sticks)
Place ingredients in a 2 qt. non-stick saucepan. Cook over medium heat, stirring frequently, until the syrup comes to a simmer and sugars are completely dissolved. Reduce heat to low and cook, stirring occasionally, for about 15 more minutes. Remove from heat. Allow to cool. Transfer to a glass jar, cover, and refrigerate overnight. Remove the cinnamon sticks. (If there is any chance that there are splinters of the cinnamon bark in your syrup, strain the syrup into a clean glass container.) Cover and store in the refrigerator.
whisksandchopsticks: Apple Crisp
feedtheburn: Cinnamon Buns