Ingredients
2 cups (packed) golden brown sugar
2 cups water
3/4 cup dark corn syrup
1 1/2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Method
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Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
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Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Electric grinder for spices, coffee, dried herbs
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Stir all ingredients in heavy large deep saucepan over medium-low heat until sugar dissolves. Attach candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer registers 220°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on size of pan). Strain syrup into medium bowl. Cool to room temperature. (Can be made 1 day ahead. Let stand at room temperature. Rewarm before serving.)