Caramelised White Chocolate (or you may spell it caramelized white chocolate) is basically slow roasted white chocolate, that takes on a caramel colour and flavour and tastes amazing. This recipe is just 1 ingredient, 1 pan and very little effort.
I recently discovered a new love while watching Great British Menu – Caramelised White Chocolate. The minute I heard the words I knew I had to try to try it. I adore caramel anything and, while I can take or leave white chocolate, the idea of making a caramel flavoured chocolate that was easy to make at home was too enticing.
WHY YOU’LL LOVE THIS CARAMELISED WHITE CHOCOLATE
It has such an amazing flavour profile – caramelly but at the same time chocolatey. It can be used as you would normally use white chocolate but is a bajillion times more delicious.
Very easy. You’ll need to give it a stir every 10 minutes for about an hour, but that’s as tricky as it gets.
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RECIPES YOU COULD USE THIS IN
This stuff is ah-maaaazing! Really. It’s totally addictive, it really does have a caramel flavour and you may just want to make everything caramelised white chocolate flavour after you taste it. It’s good…. Really good. I almost came close to this without even knowing it when I combined caramel and white chocolate in my Peanut Butter Caramel Slice recipe.
What is caramelised white chocolate?
Caramelised white chocolate is white chocolate that is baked in the oven, low and slow, until it takes on a golden caramel colour and flavour. It’s an amazing process to watch unfold and truly a delicious flavour. This is 10 million times better than white chocolate. Just imagine it – caramel flavoured chocolate! That’s all I need to make batches and batches of this glorious stuff.
How to make caramelised white chocolate
The process is very simple. Heat your oven to 140C / 285F / 120C fan forced, then break the chocolate into smaller pieces and spread evenly over a 9×13 baking tray. Bake for around 1 hour, stirring the mixture after every 10 minutes. You’ll notice the colour get darker and darker but be careful not to touch the hot chocolate. White chocolate has quite a high sugar content and that colour change is coming from the sugar caramelising which equals molten lava.
I find a silicon spatula works best to work the melting chocolate and make sure it stays in a nice puddle in the middle of the tray. I actually use a second one to scrape off the first so nothing gets wasted.
You may notice the first few times you take it out of the oven it looks a little lumpy and chalky. That’s fine. Keep going and each time you mix it, work out a few extra lumps. By the end it will be smooth and glossy.
The most important thing to know before trying to caramelise white chocolate is that you need actual real chocolate (not morsels or wafers or candies or any other interesting name). Check the back of the packet and you want the cocoa solids to say at least 29%. I’ve not tried anything lower than that but I used Cadbury Real White Chocolate Melts which are 29% cocoa solids and they worked perfectly. I’ll try to hunt down more brands over time but this is the only version from a supermarket that fit the brief.
How to use caramelised white chocolate
Caramelised white chocolate can be used just as you would normal white chocolate. Add it to cookies, cakes, or melt it and drizzle over anything that takes your fancy. I use a chocolate mold I found on amazon to set mine into the form of chocolate bars (there are so many to choose from there) but you can use small rectangle containers lined with baking paper.
But if all this wasn’t magical enough for you, try turning it into ganache and watch even more magic unfold.
Break the caramelised white chocolate up into chunks. Heat 2/3 of the amount (by weight) in cream until it starts bubbling at the sides, then pour it over the chocolate. Wait for 3 minutes before stirring it together and the chocolate morphs from chunks of caramel coloured chocolate into an amber gold liquid that looks just like dulce de leche. It also tastes very similar to dulce de leche but with a cocoa butter undertone.
You can pour this glossy caramelised white chocolate ganache over cakes or turn it into buttercream. You can make it like you would any chocolate ganache, so for a thicker ganache use less cream and for a thinner pouring ganache add more cream.
Honestly, you need to try this stuff. It’s bucket list worthy IMO and I’ve ticked that one off. I’m off to create more caramelised white chocolate recipes. Keep an eye out this week for my Macadamia Salted Caramel Tart with Caramelised White Chocolate Ganache (every bit as indulgent as it sounds). So, so good.
Caramelised White Chocolate
- 200 g (7oz) white chocolate (29% cocoa solids or more)
- Preheat the oven to 140C / 285F / 120C fan forced.
- Break the chocolate up into small chunks and scatter them over a 9x13 baking tray.
- Bake for 10 minutes then use a spatula to give it a good mix around. If it seems chalky or lumpy that's fine just give it good mix around.
- Repeat 5 more times so the chocolate bakes for a total of 60 minutes, stirring well between each. Each time you take it out to stir, work out a few more of the lumps.
- Take 2 small rectangular plastic containers (or similar) and line with non-stick baking paper, Pour half of the caramel coloured chocolate into each and tap to level out. Let them set in the fridge before transferring to a plastic snap lock bag until you're ready to use it.
- Make sure to use chocolate with 29% or higher cocoa solids. In the 30's will give an even better result.
- I find it useful to use 2 spatulas, one to give it a good mix, then the other to clean off the first so nothing gets left behind.
- Caution: The chocolate will get very hot, be careful not to get it on your skin
TOOLS USED IN THIS RECIPE
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