Caramel for Stroopwafel

Photo: Anna Williams
Makes 3/4 cup

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


  • 1 cup sugar

  • 1 tablespoon corn syrup

  • 1 teaspoon fresh lemon juice

  • 6 tablespoons heavy cream

  • ½ vanilla bean, split and scraped

  • 1 tablespoon unsalted butter


  1. 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.

  2. 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.

  3. 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).

Cook's Notes

This filling can be made up to several days in advance. Store covered in the refrigerator. When ready to use, pour caramel into a heatproof bowl, and place over simmering water until softened, or warm in a microwave oven.

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