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1 packet Fast-Acting Instant Yeast
105 g Warm Water
227 g Butter
105 g Brown Sugar
2 Large Eggs
155 g Dark Corn Syrup
20 g Vanilla Extract
4 g Salt
2 g Cinnamon
4 cups All-Purpose Flour
600 g Peter’s® Caramel Loaf
80 g Powdered or Extra Fine Sugar
3 g 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® SuperfineTM milk chocolate.
Yield: 64 Stroopwafels