stroopballetje a soft, sticky Dutch sweet made from a treacle, sugar, and butter mixture similar to that for toffee but cooked to a much lower temperature, the soft ball stage (see sugar boiling). The mixture is poured on to a slab, left to cool until it starts to set, and divided into balls.
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.