Caramel For Stroopwafel Recipes

CARAMEL FOR STROOPWAFEL

Caramel for Stroopwafel image

Use this velvety, sticky-sweet sauce as the filling for our Stroopwafel recipe.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 6

Ingredients

1 cup sugar
1 tablespoon corn syrup
1 teaspoon fresh lemon juice
6 tablespoons heavy cream
1/2 vanilla bean, split and scraped
1 tablespoon unsalted butter

Steps:

In a small, deep saucepan, combine sugar, corn syrup, lemon juice, and 1/4 cup water; place over medium heat. Gently swirl until sugar dissolves. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes.
Reduce the heat to low, and slowly add cream, stirring with a wooden spoon. Be careful; the hot caramel will splatter when the cream is added. Add vanilla bean and butter, and stir until smooth.
Pass sauce through a fine strainer into a bowl, and set aside to cool until a warm, pourable consistency, 35 to 45 minutes (120 to 140 degrees).

STROOPWAFELS

Stroopwafels image

Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.

Provided by Marshmallow87

Categories World Cuisine Recipes European Dutch

Yield 12

Number Of Ingredients 10

Ingredients

4 cups all-purpose flour
1 ⅛ cups butter, melted
¾ cup white sugar
2 (.25 ounce) envelopes active dry yeast
¼ cup warm milk
1 egg
1 ½ cups molasses
1 ⅓ cups packed brown sugar
⅓ cup butter
1 teaspoon ground cinnamon

Steps:

In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.

Nutrition Facts : Calories 622 calories, Carbohydrate 99.8 g, Cholesterol 75.2 mg, Fat 23.4 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 14.4 g, Sodium 190.3 mg, Sugar 59.4 g

MARTHA'S STROOPWAFELS

Martha's Stroopwafels image

Often sold as street snacks in Holland, stroopwafels come from the same town famous for Gouda cheese. They're a decadent treat made from two waffle cookies sandwiched together with caramel.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 12

Number Of Ingredients 14

Ingredients

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon pure lemon extract
1/3 cup unsalted butter, melted and cooled
1 cup sugar
1 tablespoon light corn syrup
1/3 cup heavy cream
1 vanilla bean, split and seeds scraped
1 tablespoon unsalted butter
1/2 teaspoon kosher salt

Steps:

Wafels: Heat an electric nonstick waffle-cone iron. In a large bowl, whisk together flour, baking powder, and 1/4 teaspoon salt; set aside.
In another large bowl, whisk together eggs. Whisk in sugar until well combined; whisk in extracts. While whisking, slowly add cooled butter in a steady stream until batter is smooth. Add flour mixture and whisk until thoroughly combined. Transfer batter to a large pastry bag fitted with a 1/2-inch round pastry tip. Pipe batter into a 2-inch circle in center of heated waffle-cone iron. Close lid and lock with clasp. Cook until golden brown, 1 1/2 to 2 minutes. Using a small offset spatula, remove waffle and immediately transfer to a cutting board. Using a 3 1/2-inch round cutter, cut out cookies; let cool completely on a wire rack.
Caramel Filling: Combine sugar, corn syrup, and 1/4 cup water in a medium saucepan. Without stirring, cook, carefully swirling, until sugar dissolves. Without stirring, continue to cook, carefully swirling, until dark amber in color, about 10 minutes. Reduce heat to low and slowly add cream, stirring with a wooden spoon until combined. Add vanilla seeds, butter, and salt; stir until is smooth. Strain through a fine-mesh sieve into a bowl; set aside to cool slightly.
Spread caramel filling onto bottoms of half the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges.

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