These ‘Liege’ waffles turned out to be a labor of love, but I think that they are well worth it. Liege waffles are one of my favorite things in the world to eat. I love eating them warm, I love eating them cold, I love them topped with ice cream, or drizzled with chocolate sauce or topped with ice cream and drizzled with chocolate sauce, you get the picture!
Unfortunately, traditional Liege waffles contain large quantities of pearl sugar, hard little balls of refined white sugar. Absolutely delicious, but not if you are trying to keep to a refined sugar free diet. Pearl sugar is expensive to buy, so the internet is full of recipes for home made pearl sugar (add tiny amounts of water to white sugar and stir and heat until little balls of hardened sugar form). I tried some of these techniques with coconut sugar to try to make coconut palm sugar pearls, but to no avail. I then decided on making hard honey candy, breaking it up into small pieces and using this as an alternative to pearl sugar. The honey candy melted (as I knew it would) and although it left a bit of hard caramelization on parts of the waffle it didn’t give any of the crunch that pearl sugar does. Really fed up by this stage, and thinking that I would never find a refined sugar free alternative to Liege waffles, I decided to crush up some sugar free butterscotch candies that I had in the cupboard. This worked! Not only did they give a bit of caramelization where the sweets melted and oozed out of the waffle but there was also bits of the candies which didn’t melt so left crunchy bits. The trick is to break the candies into biggish pieces so that they don’t melt too quickly.
Such is my love of Liege waffles, I will continue on my quest to make the best possible sugar free version of these delicious treats, but in the meantime, I really hope that you enjoy this recipe!