When I was little, there was an old lady that sold waffle tubes at the market. I think she was the most popular lady at the whole market, because she would sell out of these within the first hour, so it was always a game to snatch one before she sold out. They were long, filled with dulce de leche filling all the way in the middle and delicious beyond my ability to describe.
Waffle Lady was a very distant relative of ours and while she did not give out the exact recipe, she did share the list of ingredients. I remember my mom trying to recreate the recipe and no matter how much we tweaked the proportions, they just wouldn’t taste the same.
About 6 years ago, I was visiting one of the recipe forums and someone posted a picture of similar waffles. I was 8 months pregnant with my first daughter and the picture of these beauties would not leave my mind. I didn’t have the waffle maker at the time, so I went and ordered this Waffle Cone Maker on Amazon, and the experimentation began. I don’t remember how many batches it took to finally get the right proportions, but oh the joy when I finally got it! They were just like the ones that I had as a kid, crispy, but not hard, lightweight, but with some body, with just the right amount of sweetness – perfect if you ask me!
I hope you enjoy this recipe as much as our family has!
- 30-50 waffle tubes/cones
- 2½ cups water
- 1¾ cups all purpose flour
- ½-3/4 cups sugar
- ½ cups vegetable oil
- ¼ cups heavy cream
- 3 sticks butter, room temperature
- 1.5 cans cooked, sweetened condensed milk (dulce de leche), room temperature
- With mixer fitted with beater blades, mix flour and 1 cup water until thick dough forms. Gradually add the remaining water until you get thin but smooth batter.
- Add the vegetable oil, sugar and cream and mix until combined.
- Bake the waffle cones according to your waffle cone maker instructions, by pouring about 2 tablespoons of dough in the middle (the smaller they are, the easier it is to fill them all the way in the middle).
- Use cotton gloves to protect your fingers to wrap the baked waffles into cones or tubes (make them into cones instead of tubes, if don’t have a special pastry tip to fill the inside of the tubes).
- Place the butter into the mixer bowl and whip until white in color and fluffy, about 2-3 minutes.
- Add the cooked condensed milk in 3 additions.
- Whip until smooth and no chunks of condensed milk are visible.
- Use a special pastry tip with a pastry bag or a ziplock bag, to fill the tubes.
- Optional - Dip ends of the cones into chopped nuts of choice.
Can also be filled & frozen for up to 1 month.