The Dutch stroopwafel (English translation: syrup wafer or treacle waffle) is a waffle made from two thin layers of baked batter with caramel-like syrup filling in the middle. Stroopwafels were first made in the town of Gouda (province Zuid-Holland) in the Netherlands around 1784. Nowadays, the stroopwafels are made in various sizes. Large stroopwafels are often freshly-made and sold at outdoor street markets.
The batter for the waffles is mode from flour, butter, brown sugar, yeast, milk and eggs. Batter is placed on a hot waffle iron to make the outside waffle for the stroopwafels. After the waffle has been baked and when still warm, it is cut into halves. The warm caramel syrup (made from syrup, brown sugar, butter and cinnamon) is spread between the waffles halves, keeping them together.
The stroopwafel originates in the town of Gouda in the Netherlands. They were first made during the late 18th century or early 19th century by a baker using leftovers from his bakery; breadcrumbs sweetened with syrup.
Baker Gerard Kamphuisen is credited for inventing the stroopwafel, somewhere between 1810, the year his bakery opened, and 1840, the year of the oldest found stroopwafel recipe.
Until 1870, Gouda was the only city in the Netherlands where stroopwafels were made. After 1870, they became more popular with the masses and were also made at parties and outside street markets throughout the Netherlands. In the 20th century, factories started to produce stroopwafels. There are currently 4 factories in Gouda making stroopwafels.
The best way to eat a stroopwafel: place your stroopwafel on the rim of your coffee mug or tea cup and let it sit there for 20 seconds. The heat from the coffee or tea will soften the caramel and make it extra delicious.