Prep 2 mins
Cook 10 mins
My favorite recipe from my grandmother, who would make this to go over bread pudding and other desserts. So simple to make, but special enough for a holiday table (or over bread pudding to celebrate the birth of a child in our family!). An absolute family tradition; I haven't seen anything else like it. I've come to find that it's a pretty flexible recipe -- you can add more or less cinnamon, sugar, or even other spices (nutmeg, ginger, and cardamom are all good in addition to the cinnamon). I like mine a bit thicker so I use less water than called for here (2 to 2 1/2 cups), but most in my family make it just like this. Quick, easy, and really yummy.
- In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon.
- Whisk 3 cups of water into the dry ingredients.
- Bring to a rolling boil over medium-high heat, stirring frequently.
- Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool.
- Covered, the sauce will keep in the refrigerator for some time and reheats well in the microwave. Try it over pancakes or french toast, ice cream, blintzes, bread pudding, apple pie -- .
Cinnamon is one of my favorite flavors, & this sauce is no exception ! IT'S GREAT, whether over a somple pound cake, frozen yogurt & even oatmeal! Definitely a keeper of a recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]