Food & Cooking Recipes Dessert & Treats Recipes Caramel for Stroopwafel Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Yield: Makes 3/4 cup Use this velvety, sticky-sweet sauce as the filling for our Stroopwafel recipe. Ingredients 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 Directions 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). 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. Rate it Print