While watching Great British Menu, I first discovered Caramelised White Chocolate. I heard the words and I knew I had to try to try it. This is white chocolate, cooked in the oven very slowly until it turns golden in colour and tastes like caramel.
Aside from being totally addictive to eat all on it’s own, it can be used like other chocolate in your dessert recipes. You’ll love this peanut butter caramel slice and you can see it in curls all over this caramel mud cake.
What is it?
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. If you love this, you should definitely try out these Caramilk Cookies.
How to make caramelised white chocolate
All you need is one pan and some white chocolate for this very simple recipe.
- 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.
Tips and tricks
- 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.
- 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.
- As it cooks, the chocolate will look 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.
- Use real white 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 used Cadbury Real White Chocolate Melts they work perfectly.
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.
I’ve used this gorgeous caramel flavoured chocolate to make a Caramel White Chocolate Rocky Road Slice and you can check out my Easy Rocky Road for more flavour ideas.
Turn it into ganache
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) of 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.
This ganache even tastes very similar to dulce de leche but with a cocoa butter undertone. Pour it over cupcakes and cakes or turn it into buttercream. Using less cream you can even turn it into caramelised white chocolate truffles.
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.
More Chocolate recipes you’ll love
- Homemade Chocolate Milk
- Caramel White Chocolate Rocky Road Slice
- Easy Rocky Road
- White Chocolate Malted Milk Blondies
- Caramel Mud Cake
Caramelised White Chocolate
Ingredients
- 200 g white chocolate (29% cocoa solids or more) - not chocolate chips. (7oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- 9x13 baking tin
Instructions
- 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.
Notes
- Make sure to use chocolate with 29% or higher cocoa solids. In the 30's will give an even better result.
- Do not use chocolate chips as they are designed to keep their shape and don't melt so well. Use chocolate melts, couveture or regular eating chocolate with cocoa solids 29% or higher.
- 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
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32 Comments on “Caramelised White Chocolate”
You call for 29% cocoa solids in the white chocolate, but there aren’t any cocoa solids in white chocolate so I’m not sure what I’m supposed to buy. Hope you can clear this for me as caramelised white chocolate is so deliciousÂ
Hello Peggy. White chocolate definitely has cocoa solids (probably more correctly cocoa butter but the packs generally call it cocoa solids. It does not contain cocoa powder though).So, if you check the back of the packet, most should say the percentage. 29% or more will give you the best results for your caramelised white chocolate. Thank you so much for the question. I think I’ll photograph the back of a pack to show people where to look 🙂
Marie, Thank you for the clarification. Possibly it is a difference in countries. In Australia cocoa solids is the chocolatey brown stuff and cocoa butter is the white fat. Will definitely try this now that I know what I need. I like the oven technique you use, much more relaxed than the split second microwave methodÂ
Yes, I’ve done some further research on this since. There are 2 types of cocoa solids that come from a cocoa bean: cocoa powder and cocoa butter. So, when the packs of white chocolate refer to cocoa solids, they’re actually correct as they’re referring to the cocoa butter. I’m in Australia as well. Hope you enjoy making it 🙂
Very nice
So happy you love it Taslim. Thanks so much for trying my recipe.
What’s the consistency of the final product supposed to be? Liquid or solid, because mine’s sort of chunky and stiff right now. I used a 275F convection oven in a glass pan, and while the color is on point, the consistency of the chocolate is off. It’s Barry Callebeaut 30.8% white chocolate.
The final product should just look like smooth melted chocolate but caramel coloured. You’ll need to keep stirring it until it gets smooth. Check out the photos in the post for a clearer idea. The chocolate should be fine as I use a 29% and it works fine. It’s likely you haven’t cooked long enough yet or just needs a really good stir up. Make sure you’re always pulling everything in from the edges and spreading it out flat again.
I will definitely try this idea. I saw this method few days ago on youtube but the person was caramelising white chocolate in the microwave. Do you think that would work to?
I am looking for filling for my doughnuts that could stay at the room temperature for a few days without refrigeration.Do you think it would work if I make caramel ganache as per your recommendation?Thanks
It’s harder to control the temperature in the microwave so it can damage the chemical structure of the chocolate. This method is simple and never fails me.
Hey, how’s it going? I really loved your recipe, I made it at home and everyone loved it! just a doubt, is it necessary to season the chocolate to make bars? thank you so much
Hi Ruan, so happy you love it. I’m not sure what you mean by season the chocolate, but I don’t do anything to it to turn it into bars.
Would this work with a glass baking dish? My small metal tray is too dirty for this! (I’ll also be doing a half recipe)
Hi Jess, yes that will work fine. It takes a bit longer for glass to heat than metal, so it may take an extra round in the oven but will still work.
Callebaut w2 28% cocoa solids couverture is best for this receipe?
So simple to do but the result is amazing x
So glad you love it, Muireann
Mine just DOESN’T MELT. it’s been 40mins, and it’s just so grainy. Help
Hi Lee. First thing to check is that you are using regular chocolate or melts – not chocolate chips as they are designed to keep their shape. Next, check the cocoa solids are 29% or more on the packet. If so, it will get there. Just keep on giving it a good stir around the pan every 10 minutes. It does look grainy for a good while but it will get smoother as the process goes on.
Hey!!
This is delicious, absolutely awesome. Going to turn it into buttercream next – would you have any ratio recommendations or buttercream recipes where you’ve used it?
Thanks!
So happy you like it Sarah. Yes, you can turn it into a whipped buttercream which is amazing. Use the buttercream from this recipe, but swap the milk chocolate for the caramelised white chocolate. I’d love to hear what you think 🙂
My chocolate burned within the first 10 minutes at 140 C.
Hi Tami, providing your chocolate was 29% coca solids or higher, this just comes down to your individual oven. All ovens vary so give it a test at a lower temperature and I promise this works. Thermostats are often out and all ovens circulate air differently so I recommend grabbing an oven thermometer for your oven. They’re super cheap but so useful. Also just double check if your oven is conventional or fan forced. Fan forced should be on 120 for this.
Hello, how long will this keep for after making?
Hi Rohini, as long as you store it well, it will last as long as any regular chocolate would.
Will it work with compound chocolate ? Am in middle of trying it… I am done 3times till now… It has a color but still it is lumpy… What you think i should continue… Well till the time you will answer… I will be done with it… For now am continuing… Let’s see what comes out … Fingers crossed.
Hello Jyoti, Check the packet and it should give a % of the cocoa solids in the chocolate. The best results come from chocolate with 29% or higher cocoa solids. I haven’t tested compound as I’m not a fan of the flavour but would love to hear if it works.
My sisters and I used to go to the UK on working holidays when we were footloose and fancy free
Each time we went our first purchase would be Caramac chocolate bars. Little thin bars of delish.
I can hardly wait to show my sisters this post. OMG a recipe for Caramacs. Thankyou Marie .
You’re so welcome. Sounds like it was a fun tradition 🙂
Quick note! I live in western United States and 285f was too hot. 230 worked much better
I hadn’t heard of this method until last week, and it’s already the second blog post with this recipe. I do like white chocolate, but it is also usually way too sweet and unsophisticated. The roasting makes so much sense as it brings the caramel flavour and elevates chocolate to a new level. Awesome idea!
It is very sweet and if possible it gets sweeter on caramelisation but it does give it an amazing flavour and definitely worth trying.