Caramel For Stroopwafel Food

CARAMEL FOR STROOPWAFEL

Caramel for Stroopwafel image

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

Ingredients

1 cup sugar
1 tablespoon corn syrup
1 teaspoon fresh lemon juice
6 tablespoons heavy cream
1/2 vanilla bean, split and scraped
1 tablespoon unsalted butter

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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