But "stroop wafels" are Dutch more than Belgian/Flemish. One is more likely to encounter what is known as "Belgian waffles" in the US in Bruges tea-rooms, and a more denser variant known as "Liege waffle" at street vendors (it is more suitable to eat while walking.)

"Stroop" is the general Dutch term for a substance that is thicker than syrup, but still not solid. It is close to jelly, but more viscous. In the Low Countries, stroop is sugar based and comes in a variety of flavors - pear, apple, various berries, ... Any of these could end up inside a stroop wafel. Caramel keeps longer with less effort so is used in the packaged variants.