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.
My Private Note
Units: US | Metric
- 1In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon.
- 2Whisk 3 cups of water into the dry ingredients.
- 3Bring to a rolling boil over medium-high heat, stirring frequently.
- 4Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool.
- 5Covered, 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 -- .
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Nutritional Facts for Virginia's Cinnamon Sauce (Bread Pudding, Ice Cream, Crepes, Etc
Serving Size: 1 (19 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 74.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 13.2 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 0.3 g
- Sugars 16.7 g
- Protein 0.0 g