Caramel Wafers Recipe, my favourite sweet treat ever since l was a child. Crispy wafer sheets, crunchy walnuts and delicious sticky caramel filling, all in one amazing dessert. Sounds too good to be true? Believe me, it is true, and you can get it done in about 30 minutes or so.
I know there are some treats easier and cheaper to buy than make at home, but then there is something about the homemade desserts that is so satisfying and hard to say no to.
Wafers come in all sorts of shapes and fillings, with chocolate and strawberry fillings probably being the most popular. For this recipe, I bought the wafer sheets, and made my own caramel and walnut filling, and it's so delicious!
There probably are recipes out there for plain wafer sheets too, but it's rather convenient to have them ready-made. Especially that they come in a large packet and they aren't that expensive either.
Your best place for finding wafer sheets are international shops, like Easter-European in my case - since wafers are a popular dessert over there, there are easily available.
How to make caramel wafers
The caramel filling is a tad different from the good old caramel sauce.
We need a thicker, stickier consistency, so that we can sandwich two wafers together. It's not difficult to make it, but you do have to keep a close eye on it.
So, we first need some plain wafer sheets. Then, we need to make the caramel filling:
- add the caster sugar and water to a pan, and set it over a low heat, stirring occasionally
- the caramel will will ready in about 20-25 minutes, it will have a light brown colour, and a sticky consistency
NOTE! Do not increase the heat, otherwise the caramel will burn quickly! It needs to cook on a low heat, even if it takes some time.
- beat the butter with icing sugar, add the eggs, and mix well
- once the caramel is ready, add the butter mixture to it, and leave to cook for a further 5 minutes, so that it can thicken into a sauce
- add the chopped walnuts, or any other nuts of your choice, then take it off the heat and leave to cool slightly
- spread the filling over a wafer sheet, and top with another sheet, you will get about 7 caramel wafers depending on their size
Leave the wafers aside for at least 2-3 hours, the caramel with harden and the wafers will soften slightly, given us the best caramel dessert you can get.
Tips and tricks
Wafer sheets come in all sorts of sizes and shapes. The ones I used for this particular recipe are small and round, and don't need slicing.
A more popular version is the large sheets in a rectangle shape, which would fit a baking tray. In this case, you can spread the filling over the bottom sheet, then top with another sheets, and once the caramel sets, you can slice everything up into bars.
When the caramel cools down, the wafer sheets soften, so it's a lot easier to slice then, without the risk of breaking them.
Other recipes that use variations of caramel sauce
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Caramel Wafers Recipe
- 14 round wafer sheets
- 125 g caster sugar
- 75 ml water
- 100 g butter
- 50 g icing sugar
- 2 eggs
- ¼ cup chopped walnuts
- Place a non-stick pan on a low heat and mix in the caster sugar and water.
- Leave to caramelise for 20-25 minutes, it is important not to bring the heat up, as the caramel can burn quickly.
- Use a hand mixer to beat the butter and icing sugar until soft, then add the eggs one by one and mix well until incorporated.
- Once the caramel has a light brown colour, add the butter mixture and whisk well for 5 minutes until the smooth and has a darker brown colour.
- Remove from the heat, mix in the chopped walnuts.
- Sandwich two wafer sheets together by spreading the caramel and walnut filling on each side.
- Leave to cool completely, then refrigerate for at least 2-3 hours before serving.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Wafer sheets come in all sorts of sizes and shapes. The ones I used for this particular recipe are small and round, and don't need slicing.
- A more popular version is the large sheets in a rectangle shape, which would fit a baking tray. In this case, you can spread the filling over the bottom sheet, then top with another sheets, and once the caramel sets, you can slice everything up into bars.
- When the caramel cools down, the wafer sheets soften, so it's a lot easier to slice then, without the risk of breaking them.