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1 packet Fast-Acting Instant Yeast
105g Warm Water
227g Butter
105g Brown Sugar
2 Large Eggs
155g Dark Corn Syrup
20g Vanilla Extract
4g Salt
2g Cinnamon
4 cups All-Purpose Flour
600g Peter’s® Caramel Loaf
80g Powdered or Extra Fine Sugar
3g Cinnamon
Peter’s® SuperfineTM Milk Chocolate
  1. Blend yeast with warm water and set aside to activate.
  2. Cream butter with brown sugar.
  3. Add eggs one at a time.
  4. Mix in corn syrup, vanilla, salt and cinnamon.
  5. Slowly blend in flour until fully incorporated and mixture turns into soft dough.
  6. Cover dough with damp cloth and place in a warm environment (90-100°F) for 1 to 2 hours to rise.
  7. Melt caramel and blend in powdered sugar and cinnamon.
  8. Keep the caramel warm so it is spreadable.
  9. Cook dough in 1 tablespoon portions in a stroopwafel iron until golden brown (approximately 2 minutes) and immediately slice the wafel into 2 thin slices.
  10. Spread melted caramel on one half and top with the second half.
  11. When cooled, dip stroopwafels halfway in Peter’s Superfine milk chocolate.
Yield: 64 Stroopwafels