What is a Stroopwafel?
Some call it a caramel waffle, others call it caramel syrup. But truly, it’s a Stroopwafel. A Daelmans Stroopwafel is something unique: thin, yes, but bursting with flavor and crafted with care. It all begins with sweet dough mixed with creamy butter, pressed in a waffle iron until perfectly golden. While still warm, the waffle is carefully sliced into two delicate layers. Between those layers goes the magic: our mouth-watering stroop, a caramel-rich syrup made with butter, cinnamon and real Bourbon vanilla. It slowly melts into the waffle and brings everything together for that irresistible, delicious bite that Daelmans Stroopwafels are known for.
Where the Stroopwafel Story Begins
It isn’t entirely clear who invented the Stroopwafel. What we do know is that the first Stroopwafels were made in the Dutch city of Gouda. A Stroopwafel manufactory was established there in 1837, and Bakery Kamphuisen claims to have been making them since 1810.
Because of that early start, they are often seen as the original creators of the Stroopwafel. A treat that would grow from a local speciality into a worldwide favorite.
And today, more than 200 years later, Stroopwafels are still baked with the same love for craft, warmth and flavor. A tradition we proudly continue at Daelmans Stroopwafels.
The best way to enjoy a Stroopwafel
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Stroopwafel Origin
If you’re wondering where are stroopwafels from, their origin goes back to the Dutch city of Gouda in the late 18th or early 19th century. The stroopwafel origin story begins with local bakers who used leftover crumbs and dough, pressing them into thin waffles and filling them with a sweet, caramel-like syrup known as “stroop.” What started as a simple and affordable treat quickly became one of the most iconic snacks in the Netherlands, eventually spreading worldwide as a beloved Dutch classic.
How Do You Even Say “Stroopwafel”?
Ask someone outside the Netherlands how to say “stroopwafel,” and you might get a whole menu of creative interpretations. From “strupe waffle” and “trip waffle” to “Dutch waffle” or even “syrup waffle,” the name tends to get… let’s say, reinvented. Some go full bakery remix with “strudel waffle,” while others confidently order a “strut waffle” like it’s a fashion statement. And honestly, we get it — “stroopwafel” isn’t exactly a word you grew up with in the US. But no matter how it’s pronounced or spelled, once people try one, they suddenly get a lot more interested in saying it right. Funny how that works.