I'm the one who fall in love in stroopwafels and trying to do it at
home.

I'm trying to do stroopwafels. now I have a lot of problem about it's
filling.

the first time I try with Sugar+Butter I found that Sugar doesn't melt
so I try to fill water and give more heat ,cook for a long time , it's
look OK but when it's cool down . it return to be Sugar.

The second I try to fill syrup in Sugar and Butter , it look more OK
when it on heat , but when it cool down , it return to be concrete.
very solid.

I try with more butter but it still not work.(it look OK when heat ,
but when cool down , it doesn't good.)

I'm so confuse , I try to do following recipe both ingredient and
method, but can't work , any one can suggest me about this.

Very Thank you

In article .com>,
"bizboy" > wrote:

> I'm the one who fall in love in stroopwafels and trying to do it at
> home.
>
> I'm trying to do stroopwafels. now I have a lot of problem about it's
> filling.
>
> the first time I try with Sugar+Butter I found that Sugar doesn't melt
> so I try to fill water and give more heat ,cook for a long time , it's
> look OK but when it's cool down . it return to be Sugar.
>
> The second I try to fill syrup in Sugar and Butter , it look more OK
> when it on heat , but when it cool down , it return to be concrete.
> very solid.
>
> I try with more butter but it still not work.(it look OK when heat ,
> but when cool down , it doesn't good.)
>
> I'm so confuse , I try to do following recipe both ingredient and
> method, but can't work , any one can suggest me about this.
>
> Very Thank you

Please post your recipe -- it might help us figure out where things are
going wrong.

Miche

--
WWMVD?

I try this recipe.

For The Filling:
1 1/2 cups sugar(I use white sugar)
1 cup unsalted butter
1 teaspoon cinnamon
6 tablespoons syrup

I try to done it in teflon pan with above recipe. Put all ingredient
together and warm it with a little heat around 8-10 minutes untill
sugar dissolve it return to thick , it's look OK when it on heat but
when it cool , it's not gummy, it 's butter with sugar.(Imagine you put
sugar in the butter and mix it together but a little bit more hard.)

Pls analyse what make me wrong?

Thank you very much

In article .com>,
"bizboy" > wrote:

> I try this recipe.
>
> For The Filling:
> 1 1/2 cups sugar(I use white sugar)
> 1 cup unsalted butter
> 1 teaspoon cinnamon
> 6 tablespoons syrup
>
> I try to done it in teflon pan with above recipe. Put all ingredient
> together and warm it with a little heat around 8-10 minutes untill
> sugar dissolve it return to thick , it's look OK when it on heat but
> when it cool , it's not gummy, it 's butter with sugar.(Imagine you put
> sugar in the butter and mix it together but a little bit more hard.)
>
> Pls analyse what make me wrong?
>
> Thank you very much
>

What kind of syrup does the recipe call for? Corn syrup, golden syrup
and simple (sugar) syrup may behave differently.

Miche

--
WWMVD?

On Mon, 28 Mar 2005 22:23:02 +1200, Miche > wrote:

>In article .com>,
> "bizboy" > wrote:
>
>> I try this recipe.
>>
>> For The Filling:
>> 1 1/2 cups sugar(I use white sugar)
>> 1 cup unsalted butter
>> 1 teaspoon cinnamon
>> 6 tablespoons syrup
>>
>> I try to done it in teflon pan with above recipe. Put all ingredient
>> together and warm it with a little heat around 8-10 minutes untill
>> sugar dissolve it return to thick , it's look OK when it on heat but
>> when it cool , it's not gummy, it 's butter with sugar.(Imagine you put
>> sugar in the butter and mix it together but a little bit more hard.)
>>
>> Pls analyse what make me wrong?
>>
>> Thank you very much
>>
>
>What kind of syrup does the recipe call for? Corn syrup, golden syrup
>and simple (sugar) syrup may behave differently.

Golden syrup most likely.

Stroopwafels are traditionally filled with treacle or a thick caramel
sauce. I would just search for some caramel recipes.

From

http://www.hermans.org/culinair/FAC/stroopwafels.html

[voor de vulling:] [for the filling]
- 500 gram stroop ["stroop" is a kind of golden syrup]
- 300 gram donkere basterdsuiker ("basterdsuiker" is soft brown
sugar]
- 75 gram boter [butter]
- een theelepel kaneelpoeder [cinnamon]

Verwarm de stroop en meng de andere ingredienten er door. [Heat the
syrup and mix in the other ingredients.]

You can do the measurement conversions.

"Jed" > wrote in message
...
> On Mon, 28 Mar 2005 22:23:02 +1200, Miche > wrote:
>
> >In article .com>,
> > "bizboy" > wrote:
> >
> >> I try this recipe.
> >>
> >> For The Filling:
> >> 1 1/2 cups sugar(I use white sugar)
> >> 1 cup unsalted butter
> >> 1 teaspoon cinnamon
> >> 6 tablespoons syrup
> >>
> >> I try to done it in teflon pan with above recipe. Put all ingredient
> >> together and warm it with a little heat around 8-10 minutes untill
> >> sugar dissolve it return to thick , it's look OK when it on heat but
> >> when it cool , it's not gummy, it 's butter with sugar.(Imagine you put
> >> sugar in the butter and mix it together but a little bit more hard.)
> >>
> >> Pls analyse what make me wrong?
> >>
> >> Thank you very much
> >>
> >
> >What kind of syrup does the recipe call for? Corn syrup, golden syrup
> >and simple (sugar) syrup may behave differently.
>
> Golden syrup most likely.
>
> Stroopwafels are traditionally filled with treacle or a thick caramel
> sauce. I would just search for some caramel recipes.
>
> From
>
> http://www.hermans.org/culinair/FAC/stroopwafels.html
>
> [voor de vulling:] [for the filling]
> - 500 gram stroop ["stroop" is a kind of golden syrup]
> - 300 gram donkere basterdsuiker ("basterdsuiker" is soft brown
> sugar]
> - 75 gram boter [butter]
> - een theelepel kaneelpoeder [cinnamon]
>
> Verwarm de stroop en meng de andere ingredienten er door. [Heat the
> syrup and mix in the other ingredients.]
>
> You can do the measurement conversions.
>

If you have a Dutch store in your area, you can find stroop in small
cartons. You will find it worthwhile to use that instead of syrup, the taste
is much better. Also the filling is supposed to be quite thick Try spreading
it on the waffels before it cools down.

Hope this helps.
Elly

bizboy wrote:
>
> I'm the one who fall in love in stroopwafels and trying to do it at
> home.
>
> I'm trying to do stroopwafels. now I have a lot of problem about it's
> filling.
>
> the first time I try with Sugar+Butter I found that Sugar doesn't melt
> so I try to fill water and give more heat ,cook for a long time , it's
> look OK but when it's cool down . it return to be Sugar.
>
> The second I try to fill syrup in Sugar and Butter , it look more OK
> when it on heat , but when it cool down , it return to be concrete.
> very solid.
>
> I try with more butter but it still not work.(it look OK when heat ,
> but when cool down , it doesn't good.)
>
> I'm so confuse , I try to do following recipe both ingredient and
> method, but can't work , any one can suggest me about this.
>
> Very Thank you

You need stroop which is cane or beet sugar syrup.
Here is a Dutch recipe for stroopwafel filling:

150 g syrup (not maple syrup!)
100 g brown sugar
150 g butter
pinch of cinnamon

Melt the syrup, sugar and cinnamon in a small pan. When it's hot, add
the butter in small pieces. Split the waffels, smear with the filling
and put back together.

Thank you for all suggestion.

I try with "Bakery Syrup" ,its label show it is all purpose syrup.
I'm not sure , I have to use "Dark corn syrup" or "Golden syrup" , Its
result will be different.

How about the result if I use maple syrup?

Another thing is , I used white sugar instead brown sugar.
its may cause of my failure.

I will try again. and I will post the result.

http://www.dianasdesserts.com/index....694/Recipe.cfm