High Fructose Corn Syrup Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with the floral heat of Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, oatmeal, ice cream, you name it. Store-bought syrups and flavored toppings are notorious for sneaking in corn syrup or high-fructose sweeteners, even when they look innocent on the shelf, so making your own is genuinely the smarter move. Here, pure maple syrup does all the heavy lifting as the sole sweetener, delivering deep caramel notes without any processed additives. Arrowroot starch thickens the sauce beautifully and keeps it clear and silky — just remember to pull it off the heat as soon as it coats the spoon, since arrowroot can loosen up if it cooks too long. A small splash of apple cider vinegar at the finish brightens everything and keeps the sweetness from feeling one-dimensional. The whole thing comes together in one small saucepan with ingredients you can actually pronounce, which is exactly the point.
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- ¼ cup water
- ¾ tsp ground ceylon cinnamon
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 tsp apple cider vinegar
- 1 pinch fine salt
Instructions
- 1
Combine the maple syrup, butter, and 1/4 cup water in a small saucepan over medium heat, whisking until the butter is fully melted and the mixture is smooth, about 2 minutes.
- 2
Whisk in the ground Ceylon cinnamon and salt, then bring the mixture to a gentle simmer, stirring occasionally, until slightly fragrant and beginning to thicken at the edges, about 3 minutes.
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