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. 


  • 1 Daelmans Stroopwafel
  • 2.36 fl oz cream
  • 1.76 oz sugar
  • 1.23 oz caster sugar
  • 0.67 fl oz agave syrup
  • 1/2 tbsp salted butter + extra to grease
  • Cooking ring about 7.5 cm in diameter
  • Baking paper
  • Heavy-bottomed saucepan
  • Frying pan
  • Portions: 2


  1. 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.
  2. Take a heavy-bottomed saucepan and add the cream, sugar, caster sugar and agave syrup and mix together.
  3. Bring to a boil and simmer over low heat for about 20 minutes. Don't stir the caramel while it cooks.
  4. After cooking, remove the caramel from the heat and add the butter. Mix it in well.
  5. Pour the caramel into the cooking ring and refrigerate for at least 2 hours.
  6. 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.
  7. 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

Preparation time10
Cooking time20
Total time30
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