Put the condensed milk in a saucepan and heat over a low heat. Stir regularly and in the meantime, chop the pecans coarsely and cut the mini stroopwafels into quarters
3
Mixing
Break the milk chocolate into pieces and add it to the condensed milk together with the cinnamon. Keep stirring until the chocolate has completely dissolved. Then stir in the liqueur.
4
Assemble
Fold the chopped nuts and two-thirds of the chopped stroopwafels into the mixture and pour everything into the baking tin. Garnish the fudge with the remaining pieces of stroopwafel and refrigerate for at least four hours.
5
Serving
Dust the fudge with a little extra cinnamon and cut into 20 strips. You can also cut it into 40 cubes if you prefer smaller pieces. Serve with a glass of Dutch Stroopwafel liqueur.
