Have you ever gone to a waffle restaurant like Waffle Love or or Bruges in Salt Lake and wondered why the waffles taste delicious but very different from the waffles you make at home? The waffles they are making are not your typical just add water waffle mix. No. They are making this Liege Waffle Recipe. These Liege Waffles are crunchy, sugary, and divine! Now, you can make those sugar waffles at home! Make it with me!
Liege Waffle Recipe
This Belgian Sugar or Liege Waffle Recipe take a little more time and prep than your typical just add water waffles! For one, you have to allow this dough to rise once you have made it. The dough is made with yeast, so it takes a little bit more time and planning.
What Sugar To Use in These Liege Waffles
Also, these sugar waffles call for Belgian Pearl Sugar. This is a special kind of sugar that you can find at World Market, or you can order it on Amazon. Lars’ Own Belgian Pearl Sugar 8 Ounces (Pack of 2) Use that (affiliate) link to purchase! It comes with two bags, and it is very inexpensive!
Stabilized Whipping Cream
When you have whipping cream at those waffle trucks it almost tastes like vanilla ice cream. The whip cream is thicker and has a different consistency than regular whipping cream.
That is because they are making Stabilized Whipping Cream. Stabilized Whipping Cream is relatively easy to make!
It calls for all the same ingredients as regular homemade whipping cream, but you add a secret ingredient, unflavored gelatin.
The gelatin is what makes the whipping cream taste more like vanilla ice cream! It’s so good!!
How to Make Stabilized Whipping Cream
1 teaspoon unflavored gelatin (like Knox)
4 teaspoons cold water
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.
Homemade Sticky Caramel Syrup
The Sticky Caramel Syrup is really what puts this recipe over the top. It’s a simple homemade syrup made with brown sugar, corn syrup, and heavy cream. This recipe makes a lot so you will have some extra to store in the fridge for later.
How To Make Sticky Caramel Syrup
1 cup brown sugar
A cup heavy cream
1 cup corn syrup
In a saucepan over medium low heat, add all of the ingredients. Whisk until sugar begins to dissolve and mixture creates a syrup.
Keep the mixture on low heat until ready to serve. Store in the fridge in an airtight container.
Self Serve Waffle Bar
My favorite way to serve up these Liege Waffles is to make it into a self service Waffle Bar! Hands on, interactive, and totally fun! Make up all of the waffles, the whipping cream, the caramel syrup, and any toppings you like and let everybody build their own.
This is perfect for Mother’s Day, a bridal shower, or any event! Your guests, mom, friends, and neighbors will love this leveled up waffle bar station!
What You’ll Need to make the Liege Waffle Recipe
3 1/2 cups flour
2 1/4 teaspoon yeast
3/4 cup lukewarm milk
1 cup butter, softened
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 8 ounce bag Belgian Pearl Sugar
Topping Options
Stabilized Whipping Cream
Sticky Caramel Syrup
Fresh Fruit
Nutella
Cookie Butter
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Liege Waffle Recipe
Liege Waffles are the best waffles, small and sugary like the ones you would order at waffle love! But better because you're making them at home!
Ingredients
- 3 1/2 cups flour
- 2 1/4 teaspoon yeast
- 3/4 cup lukewarm milk
- 1 cup butter, softened
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 8 ounce bag Belgian Pearl Sugar
Toppings
- Stabilized Whipping Cream*
- Sticky Caramel Syrup*
- Fresh Fruit
- Nutella
- Cookie Butter
Instructions
- Dissolve yeast in lukewarm milk. Let it sit for 5 minutes.
- In a stand mixer, add in the flour, butter, eggs, vanilla, and salt. Begin to mix everything together on a low speed. When mixture starts to come together, slowly add the yeast and milk mixture.
- Mix on a low speed until everything is incorporated and it forms a dough.
- Place dough into a well grease bowl and cover with plastic wrap and allow the dough to rise for 30 minutes, or until it doubles in size.
- Once dough has risen, fold in the Belgian Pearl Sugar.
- Divide dough into 10, 3-4 ounce patties.
- Preheat waffle iron for 10 minutes before cooking dough. Generously grease waffle iron using cooking spray.
- Cook one piece of dough at a time, place dough in middle of waffle iron, close and cook until outside is crispy and center is cooked through. This will vary in time depending on heat level and waffle iron used. Watch carefully, sugar will burn if cooked at too high temperature.
- Lay on a wire rack while cooking remaining dough. May be kept in warm oven (225 degrees) until ready to serve, or serve immediately with toppings.
Notes
*Stabilized Whipping Cream recipe is written in the blog post
*Sticky Caramel Syrup is also written in the blog post
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