I just had to share a close-up of my iron yesterday. At 365 degrees, the iron caramelizes the waffle’s sugar almost instantly. Combined with nearly 20 pounds of pressure atop it, the waffle begins to ooze a delicious bubbling blend of butter and molten sugar through the seams of the iron. Yum!
I have yet to fully gear-up and add a lot more content to my Liege waffle blog here. The reason? I’m very actively maintaining a blog devoted to my other waffle passion . . . the pumpkin waffle. Check out the Ultimate Pumpkin Waffles Recipe. I’ve spent the last 2 years working on the recipe, and after about 80 batches, it’s amazingly delicious. Now I’m even working on a second incarnation of it with a completely different texture profile.