CARAMEL FOR STROOPWAFEL
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
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).
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