Have you ever had a Liege Waffle" Also known as a Belgian Sugar Waffle, it’s a special, caramelized sugar waffle that is perfection all on it?s own. Crispy, rich with just a hint of cinnamon. 

Now the liege isn?t going to be the easiest waffle you?ve ever made for a few reasons. First you need to order up one persnickety, mission critical ingredient: Belgian Peal Sugar. Not the Swedish. The Belgian. The Swedish version has pieces that are a little smaller and don?t work as well for this recipe. I usually order two bags and tuck one away. 

The second thing you need to do is not burn yourself. Do not burn yourself. Say it with me, ?melted sugar is ridiculously hot and I will not burn myself.? I?ll admit, my first go at these I definitely burned myself more than once. And it hurt. Second go around, I had my tongs, an oven mitt, and a backup fork for maneuvering the shiny hot waffles out of the iron. 
Oh wait. There?s a third thing. These waffles are yeasted. So there?s some rise time you need to factor in. If you get organized, you can make these start-to-finish in about an hour. It does help to have a thermometer for the yeast. I like the ThermoPro, it’s inexpensive, accurate and easy to use. So treat yourself an extra cup of coffee while you let your dough rise. Or better yet, take the dog on a quick spin around the neighborhood. 

I don?t think these waffles require much in the way of toppings, but if you’re looking to add a little somet...