Marry This Caramelized White Chocolate is a nutty and toasty recipe, which is made with just one ingredient: white chocolate. It’s a foolproof recipe, a simple oven technique that transforms regular white chocolate into a complex, caramel-flavored confection, perfect for elevating any dessert.
Jump to RecipeCaramelized White Chocolate Ingredients
Just one key ingredient for a game-changing dessert component.
- 1 cup (or more) high-quality white chocolate, chopped (see notes)
How To Make Caramelized White Chocolate
A step-by-step guide to this simple, magical oven technique.
- Prep the Oven: Preheat your oven to a low 250°F (120°C).
- First Melt: Spread the chopped white chocolate in a thin, even layer on a small, rimmed cookie sheet. Place it in the oven for 10 minutes.
- Stir and Repeat: Remove the sheet from the oven. The chocolate will look partially melted and may be lumpy. Use a spatula to stir and spread it out again. Return the sheet to the oven and continue to bake, removing it to stir and re-spread every 8-10 minutes.
- Transform to Caramel: Repeat this process 4 to 5 times. Each time, the white chocolate will become smoother and gradually turn a deeper beige or amber color.
- Finish: After about 40-50 minutes total, the white chocolate should be a deep beige color, completely smooth in texture, and have a nutty, caramelized aroma. It is now ready to be used.
Recipe Tips
For perfect, smooth caramelized white chocolate every time.
- What is the best white chocolate to use? This is the most crucial step. You MUST use a high-quality, real white chocolate that is high in cocoa butter (at least 30%). Brands like Valrhona, Callebaut, or Scharffenberger are good choices. Do not use white chocolate chips, candy melts, or “white baking chips,” as they contain stabilizers and will not melt and caramelize properly.
- Why did my white chocolate get lumpy or seize? This can happen if the chocolate gets too hot or if any moisture is introduced. The low oven temperature is key to preventing this. As you stir the chocolate during the process, it may look clumpy or separated at first, but keep stirring and spreading, and it should smooth out again in the oven.
- How can I use caramelized white chocolate? It’s incredibly versatile! You can use it in its liquid state to drizzle over cakes, cookies, or ice cream. You can use it as a base for a unique buttercream frosting. Or, you can let it harden completely at room temperature, then chop it up and use it in place of regular white chocolate chips in cookies or scones.
- Can I do this faster in a hotter oven? It is not recommended. The low-and-slow method is the secret to gently toasting the milk solids in the white chocolate without burning it. A hotter oven will scorch the chocolate before it has a chance to caramelize.
What To Serve With Caramelized White Chocolate
The perfect pairings for this unique, gourmet ingredient.
Caramelized white chocolate has a nutty, toffee-like flavor that is less sweet than regular white chocolate. It’s fantastic for:
- Drizzling over brownies, blondies, or a simple pound cake
- Using as a dip for fresh fruit (like strawberries and apples), pretzels, or shortbread
- Making a unique hot chocolate or mocha
- Chopping up and adding to your favorite chocolate chip cookie recipe
How To Store Caramelized White Chocolate
Keeping your delicious creation fresh.
- Room Temperature: Once you’ve made the caramelized white chocolate, you can either use it immediately in its liquid state or spread it thinly on a piece of parchment paper and let it cool and harden completely. Once solid, you can break it into pieces and store it in an airtight container at room temperature for several months, just like regular chocolate.
Caramelized White Chocolate Nutrition Facts
An estimated guide per ounce.
- Calories: 160 kcal
- Carbohydrates: 17 g
- Protein: 2 g
- Fat: 10 g
Nutrition information is estimated and may vary based on the specific brand of white chocolate used.
FAQs
It has a complex, nutty, and toasty flavor, very similar to dulce de leche or a rich caramel sauce, but with the creamy mouthfeel of white chocolate. It is significantly less sweet than regular white chocolate.
This is a normal stage in the process! After the first 10-20 minutes, the chocolate can look very unpromising and almost seized. Have faith! Just keep stirring it and spreading it out every 10 minutes, and it will eventually smooth out into a creamy, liquid consistency.
While it’s possible to caramelize white chocolate in the microwave, it is much more difficult to control the temperature and it is very easy to scorch the chocolate. The low-and-slow oven method is much more reliable and foolproof.
Try More Recipes:
Caramelized White Chocolate Recipe
Course: DessertCuisine: FrenchDifficulty: Easy1
servings5
minutes50
minutes160
kcalA simple, magical technique to transform regular white chocolate into a nutty, toasty, and complex confection with flavors of dulce de leche and caramel, all done in the oven.
Ingredients
1 cup (or more) chopped high-quality white chocolate (at least 30% cocoa butter)
Directions
- Preheat oven to a low 250°F (120°C).
- Spread the chopped white chocolate in a thin, even layer on a small, rimmed baking sheet.
- Bake for 10 minutes. Remove from the oven and stir and spread the partially melted chocolate with a spatula. It may look lumpy.
- Return to the oven and continue to bake, removing the sheet to stir and re-spread the chocolate every 8-10 minutes.
- Repeat this process for a total of 40-50 minutes, or until the chocolate is completely smooth, creamy, and has turned a deep beige or amber color.
- Use the caramelized white chocolate immediately in its liquid state, or spread it on parchment paper to cool and harden for later use.
Notes
- It is crucial to use a high-quality real white chocolate bar, not white chocolate chips or candy melts, for this recipe to work.
- Patience is key! The chocolate will go through lumpy and dry-looking stages, but keep stirring every 10 minutes and it will eventually become smooth.
- The low oven temperature is essential to prevent the chocolate from burning before it has a chance to caramelize.
- Store the hardened caramelized white chocolate in an airtight container at room temperature.
