Wafers with caramel and nuts
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This is a romanian recipe that romanian kids love and of course my english girls love it too. They can’t get enough of it but I don’t make it very often because it contains quite a lot of sugar for my taste and for what I like them to have.
The wafers are not perfect as this is the first time I’m making the caramel cream on an electric hob.
But here it is the recipe.
Ingredients:Â
250g chopped walnuts
400g caster sugar
150ml water
150g icing sugar
4 eggs
200g of butter
1 packet wafer sheets
1 tbsp of vanilla extract
Start by mixing half of the sugar (200g) with the 150 ml of water. Put them on hob on a medium heat and mix until the mixture (sugar) starts getting amber/gold. It takes about 10 minutes or so. At this point add the butter cut into cubes(all at once) and stir quickly until all becomes smooth.
Separately, mix the eggs with the other cup of sugar until it becomes foamy and triples in volume. This mixture is added to the mix of caramel. Mix well with a wooden spoon to incorporate. Â Leave now on low heat, continuously stirring about 15 minutes or so until the mixture thickens slightly.
Pull from the heat and add the vanilla extract and the nuts chopped very roughly.
Allow to cool then spread the wafer sheets with the caramel mixture. Once you finish spreading the first wafer cover with a second sheet and then spread again. Depending on how big the wafer sheets are you might have 3 or 5 sheets of wafer.
Cover the wafer with a kitchen towel or kitchen paper and the put something heavy on top like a saucepan with water. Leave it until the next day so that the caramel has the time to get into the wafer sheets and soften them.
You can cut the wafers as you wish – square or diamond shape. Â It doesn’t matter is all good.
My girls (and my dad ) didn’t have enough patience to wait for the next day so I had to cut and serve it after 6 hours. This is why you can observe some space between the sheets of wafer.
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- Ingredients:
- 250g chopped walnuts
- 400g caster sugar
- 150ml water
- 150g icing sugar
- 4 eggs
- 200g of butter
- 1 packet wafer sheets
- 1 tbsp of vanilla extract
- Start by mixing half of the sugar (200g) with the 150 ml of water. Put them on hob on a medium heat and mix until the mixture (sugar) starts getting amber/gold. It takes about 10 minutes or so. At this point add the butter cut into cubes(all at once) and stir quickly until all becomes smooth.
- Separately, mix the eggs with the other cup of sugar until it becomes foamy and triples in volume. This mixture is added to the mix of caramel. Mix well with a wooden spoon to incorporate. Leave now on low heat, continuously stirring about 15 minutes or so until the mixture thickens slightly.
- Pull from the heat and add the vanilla extract and the nuts chopped very roughly.
- Allow to cool then spread the wafer sheets with the caramel mixture. Once you finish spreading the first wafer cover with a second sheet and then spread again. Depending on how big the wafer sheets are you might have 3 or 5 sheets of wafer.
- Cover the wafer with a kitchen towel or kitchen paper and the put something heavy on top like a saucepan with water. Leave it until the next day so that the caramel has the time to get into the wafer sheets and soften them.
- You can cut the wafers as you wish - square or diamond shape. It doesn't matter is all good.
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9 Comments
Sonya Cisco
They sound absolutely scrummy!
Pinkoddy
My little boy loves nuts so I shall pin this – thank you for sharing.
Manneskjur
Oh my that looks FINE Otilia! Will you be my mummy please?
Becky
oh now I am hungry!
Cass@frugalfamily
Oh my, they look delicious xx
Petrina Dawson
I make them with only 2 wafers and about 3/4 inch of the carmel nut mixture — the recipe is in Sanda Marin cookbook
Otilia
Oh wow! Just looked her up. You know I didn’t know about her…thank you fo sharing this.
Betty
This recipe did not work. I cooked the sugar and water mixture for over half an hour and it did not caramelize. After some research, I found that you have to cook the sugar by itself without the water.
Otilia
Depends on the type of sugar you used. I always use water..