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In a small saucepan over high heat, combine the water and brown sugar. Cook, stirring frequently, until it comes to a boil. Reduce heat to medium and continue cooking, stirring constantly, until all the sugar is dissolved and the syrup thickens.
Remove from heat and whisk in the cinnamon, vanilla and half and half (if using). Serve warm over pancakes. Keep stored in the fridge for up to 1 month.