Post #765698 by Tiki Drifter on Fri, Jul 1, 2016 2:29 PM

Is cinnamon syrup supposed to be thick?

I used these 2 recipes as my guides, and the stuff I ended up with is no thicker than wine!

For standard simple syrup, I've read that you bring it to a boil before simmering? Is that what I did wrong here since I just brought it to a simmer?

http://5minutesofrum.com/episodes/2013/11/22/episode-16-zaya-rum
3 cinnamon sticks (ceylon if available)
2 cups sugar
1 cup water

Break up cinnamon sticks into small pieces. Combine with sugar and water in a medium saucepan over medium heat. Bring to a simmer, heat until sugar dissolves. Cover and simmer for 2 minutes. Remove from heat, leave covered. Let sit for 2 hours. Strain through metal strainer or cheesecloth. Pour into syrup bottle and add 0.5 oz light rum to help stabilize. Store in refrigerator.

http://www.homebarbasics.com/syrups/
In a saucepan over medium heat, lightly toast 3 cinnamon sticks, crushed lightly to expose more surface area to the heat. Crush again, but don’t pulverize. Add 1 1/2 cups sugar and 1 1/2 cups water, then simmer 10 minutes, stirring to dissolve sugar. Cool & let steep two hours, then double-strain through a couple layers of dampened cheesecloth into an airtight container. Keep refrigerated. Will last about two months.