Stroopwafel Fudge

Preparation

1. 1

   Baking paper

   Line a 20×20 cm baking tin with baking paper.

2. 2

   Preparation

   Put the condensed milk in a pan and heat over a low heat. Keep stirring regularly and meanwhile coarsely chop the pecans and cut the mini stroopwafels into quarters.

3. 3

   Mixing

   Break the milk chocolate into pieces and add it together with the cinnamon to the condensed milk. Keep stirring until the chocolate has fully dissolved. Then stir in the liqueur.

4. 4

   Assemble

   Fold the chopped nuts and two thirds of the chopped stroopwafels through the mixture and pour everything into the tin. Garnish the fudge with the remaining stroopwafel pieces and place the fudge in the fridge for at least four hours.

5. 5

   Serve

   Dust the fudge with a little extra cinnamon and cut into 20 bars. You can also cut 40 cubes if you prefer slightly smaller pieces. Serve with a glass of Hollandse Stroopwafellikeur.