Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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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.