Comments on: Liege “Sugar” Waffles, Perfected

By: Lannie

Lannie — Tue, 07 Feb 2012 01:29:12 +0000

oh wow YUM, these pictures are making my mouth water!! looks so amazing, makes me miss street carts in brussels selling these delicious treats!!

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[...]Liege “Sugar” Waffles, Perfected[...]…

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By: Stephan

Stephan — Mon, 13 Jun 2011 01:02:31 +0000

Absolutely fantastic! I made them today for the first time, and I’m already thinking about inviting my friends over next weekend for a Belgian sugar waffle brunch. I like them a little bit less crunchy on the outside, and took them out after 3 minutes on level 3.

By: Iris

Iris — Mon, 25 Apr 2011 08:28:52 +0000

Hi, i’m in the middle of making/baking these waffles, and am stuck at the “let it rest until it doubles in size” it has been resting for approx. 20-25 minutes and there’s no change. How long would the resting take normally? I was hoping to serve these for breakfast… I guess it’ll have to become a brunch! :)

By: Joelle

Joelle — Wed, 30 Mar 2011 19:31:22 +0000

In Liege we have several waffle recipes, each very delicious, all have pearl sugar… Someone suggeted Sweden Belgian pearl sugar like Lars. It seems to me that Belgian Pearl sugar should be made in Belgium not in Sweden!
The Real Belgian Pearl Sugar is extract from beets and after many secret steps, the sugar has dissolution resitance higher that other sugar. That why you find some bits of sugar in your Liege waffles.

The belgian pearl sugar is not easy to find outside the country.
I did find a store that sell a belgian pearl sugar online, they imported from Belgium, this is the address http://www.belgianpearlsugar.com
Try it! you will enjoy the real Liege waffle experience.

By: Kim

Kim — Tue, 26 Oct 2010 02:21:44 +0000

I was in Belgium two years ago and experienced my first sugar waffle. It was such a treat so different from what we call a waffle. Again in September went back to Belgium and before I returned back home I made sure I purchased sugar pearls. I’ve done lots of searching on the right recipe. Today I tried this one. I followed the recipe exactly even down to turning my waffle iron down to a 3. I was very pleased with the outcome!!! Delicious!! I have enough sugar pearls for 5 more batches then I guess I’ll have to visit Belgium again.

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By: Carlos

Carlos — Thu, 10 Jun 2010 20:41:35 +0000

@27 Adam

Whats the site? I’ve made the waffles from this recipe and they turn out… too bready. Reminds me of a buttery cross between pound cake and challah bread.

Anyways, I’m looking for a more flaky layery and more authentic feel to the waffle.

By: Tagan

Tagan — Tue, 11 May 2010 01:20:36 +0000

These are truly amazing waffles! I’m glad you have the recipe. I just spent 12 days in holland with my grandmother who is a holocaust survivor (I posted lots of pix of the trip and food on my blgo taganskitchen.blogspot.com) The hotel we were staying at had these waffles hot form the oven for breakfast, they were incredible. I had seen them around but just thought they were regular waffles, that is until I tasted them! the custardy sugary center was divine! I was really busy on this trip an didn’t get to explore the making of these waffles so close to the source, so I look forward to trying your recipe, send thanks to your husband for saving me the time of searching it out my self!!! Tagan