Stroopwafel caramel candies

Are you a fan of caramel? We get it. With caramel sauce, you can make so many delicious treats. Use it to decorate cakes and pies, drizzle a rich layer of caramel sauce over a scoop of vanilla ice cream, or turn it into a delicious caramel latte. Plenty of possibilities, but in this recipe, you’ll learn how to make wonderfully soft caramel cubes. Nothing but the taste of creamy caramel on a crunchy layer of Daelmans Stroopwafels, nothing more.

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Preparation time:

10 mins.

Cooking time:

20 mins.

Daelmans Caramel Stroopwafels in clip bag

£2.65*

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Daelmans Caramel Stroopwafels in Cube box

£3.25*

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Daelmans Stroopwafels in Hexa Box

£3.25*

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Instructions

Cut a strip of parchment paper at least as tall as the ring mold. Place the ring mold on a piece of parchment paper and line the inside of the ring with the strip. Grease the inside with butter.
In a heavy-bottomed saucepan, combine the heavy cream, sugar, light brown sugar and agave syrup and mix well.
Bring to a boil, then let it simmer over low heat for about 20 minutes. Do not stir the caramel while it cooks.
Remove the caramel from the heat and add the butter. Stir until fully combined.
Pour the caramel into the ring mold and let it cool in the refrigerator for at least 2 hours.
Remove the caramel from the ring mold. Warm the Stroopwafel in a dry frying pan until soft. Separate the two waffle layers and place the caramel in between. Press the layers down so they stick to the caramel.
Cut the Stroopwafel caramel into small cubes and store in the refrigerator on a piece of parchment paper until ready to use.