They were delicious! Thanks Kristy!
Cinnamon Syrup
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 teaspoon cinnamon
1/2 cup cream (0r evaporated milk)
In a small suacepan, stir together the sugar, corn syrup, water, and cinnamon. Stirring constantly, bring to a boil over moderate heat and boil for two minutes. Cool for about five minutes and stir in the cream. Syrup will thicken as it cools. This syrup keeps well in the refrigerator, tightly covered, for weeks. To reheat, warm slowly or it will overcook and get stringy.
Judy Cash