Stroop is a thick syrup, heavier and more robust than maple syrup with the consistency and colour of molasses, traditionally served with pannekoeken, poffertjes and flensjes. It is generally made with a sugar base, usually brown sugar or cane sugar though it is also made from sugar beet. A thick stroop is also found sandwiched in between layers of wafer-cookie in the form of stroopwafels.
