Cinnamon-Rum Syrup

         Yield: 3 Servings
Categories: Breakfast, Alcohol, Sauces

3/4 c Light-colored corn syrup 1 ts Ground cinnamon 2 ts Rum OR 1 ts Rum extract 1 ts Lemon juice Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes. Yield: 3/4 c (serving size: 4 ts) Note: Rum or extract may be omitted, if desired. CALORIES 83 (0% from fat); PROTEIN 0g; FAT 0g; CARB 20.2g; FIBER 0.1g; CHOL 0mg; IRON 0.1mg; SODIUM 33mg; CALC 3mg Source: Cooking Light, November 1995, "The Coolest Hot Cakes Ever" The taste of rum was too pervasive in the syrup, since neither Neil nor I like rum. I will either cut it in half, or eliminate it altogether next time I try this. I would definitely like to try it again (or some variant of it) in the future. * From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 10-17-95