Title: Cinnamon-Rum Syrup
Categories: Polkadot Sauce Alcohol Breakfast
Yield: 3 Servings

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 By fatfree-request@fatfree.com on Jun 16, 1997

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