Stroopwafel caramel sweets
Crazy about caramel? We get it. You can make so many tasty goodies with caramel sauce. Use it to decorate cakes and pies, pour a generous drizzle of caramel sauce over a scoop of ice cream, or make a delicious caramel latte. Plenty of possibilities, but in this recipe we’ll show you how to make delicious soft caramel cubes. Just the taste of creamy caramel on a crunchy layer of Daelmans Stroopwafels, nothing else. Are you making these caramel sweets for a special occasion? In that case, make sure you start well ahead of time, because the caramel still needs to cool in the refrigerator for about 2 hours.
- Cut a strip of baking paper at least the same height as the cooking ring. Place the cooking ring on a piece of baking paper and cover the inside of the cooking ring with the cut strip. Grease the inside with butter.
- Take a heavy-bottomed saucepan and add the cream, sugar, caster sugar and agave syrup and mix together.
- Bring to a boil and simmer over low heat for about 20 minutes. Don't stir the caramel while it cooks.
- After cooking, remove the caramel from the heat and add the butter. Mix it in well.
- Pour the caramel into the cooking ring and refrigerate for at least 2 hours.
- Remove the caramel from the cooking ring. Heat the Stroopwafel in a dry frying pan until it softens. Separate the 2 waffle layers and place the caramel between them. Press the waffle layers so they stick to the caramel.
- Cut the Stroopwafel caramel into small cubes and store in the refrigerator on a piece of baking paper until you want to use your caramel sweets!
Times and expectations