Caramelized white chocolate is so simple to make, requires just one ingredient, and has a gorgeous golden color with a new depth of flavor.
Caramelized white chocolate is essentially white chocolate baked at a low temperature in short increments until it's transformed into a golden chocolate with notes of caramel. Its flavor is far more complex than regular white chocolate, and is perfect for dipping pretzels in, creating your own unique chocolate bars, or chopping up and adding to cookie dough!
For more white chocolate recipes, try Caramelized White Chocolate Covered Pretzels, Raspberry White Chocolate Cookies, and Peppermint Mocha Cookies.
Jump to:
Why you'll love this caramelized white chocolate
- Deep Caramel Flavor: When baked in short intervals until golden, white chocolate takes on a new depth of flavor with notes of caramel.
- One Ingredient: This is possibly the easiest recipe to ever exist, as it requires just one ingredient!
- Various Uses: The best part about this recipe is that you can use your reinvented white chocolate for just about anything!
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.
- White Chocolate: True white chocolate contains at least 20% cocoa butter. I highly recommend using a true high-quality white chocolate, such as Ghirardelli, Valrhona, or Callebaut.
Step by Step Instructions
This is such a simple recipe, involving only spreading white chocolate onto a baking sheet (which is also incredibly therapeutic!). The most important thing is to ensure that your oven maintains a temperature of 200 degrees F, or you may run the risk of burning (an ruining) your white chocolate.
STEP 1: Add the white chocolate to a baking sheet or roasting pan and bake for 10 minutes. After this first 10 minute bake, the white chocolate will still be fairly white, but fully melted & spreadable.
STEP 2: After a couple more intervals, the white chocolate will be a very light golden color and produce some lumps. When this happens, just take a few extra minutes to stir and smooth out with a rubber spatula, and it will return to its silky smooth state.
STEP 3: Another few intervals later, the white chocolate should be evenly caramelized with a light golden color & smooth texture.
STEP 4: Pour the melted caramelized white chocolate into a chocolate bar mold or onto parchment paper and chill for about 30 minutes.
Expert Baking Tips
- I highly recommend using an internal oven thermometer to ensure your oven maintains the correct temperature.
- If your oven has a hard time maintaining such a low temperature without over-heating, then leave the oven door cracked and check on the temperature frequently.
- Be sure to spread the white chocolate back into an even layer (but not too thin) after each interval to ensure even baking.
- After the first few intervals, the white chocolate will be a very light golden color and produce some lumps. When this happens, just take a few extra minutes to stir and smooth out with a rubber spatula, and it will return to its silky smooth state.
Recipe FAQs
As long as they are true white chocolate, you can, however most of these are actually "white chips" made primarily of sugar and without cocoa butter. Always check the ingredients to make sure it includes cocoa butter!
If your white chocolate seems to be turning golden very quickly and becoming dry & crumbly, then your oven temperature is likely too high. Caramelized white chocolate requires a very low temperature (around 200 degrees F) in order to caramelize evenly and maintain a smooth melted texture.
Unfortunately no, it is not possible to bring over-baked white chocolate back. This is why it's so important to use an internal oven thermometer and always watch the temperature of your oven!
How to use caramelized white chocolate
- Dip pretzels in melted caramelized white chocolate
- Create your own chocolate bars and add lots mix-ins, like dried cranberries, sprinkles, or a dark chocolate swirl
- Add caramelized white chocolate chunks to your favorite cookie dough
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other chocolate recipes you'll love
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
Print📖 Recipe
Caramelized White Chocolate
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Yield: 12 oz 1x
- Category: white chocolate
- Method: baking
- Cuisine: American
Description
Caramelized white chocolate is so simple to make, requires just one ingredient, and has a gorgeous golden color with a new depth of flavor.
Ingredients
- 12 oz high-quality white chocolate
Instructions
- Preheat the oven to 200 degrees F.
- Add the white chocolate to a smooth baking sheet in an even layer.
- Bake the white chocolate for 10 minutes.
- Remove from the oven and use an off-set spatula or rubber spatula to stir the white chocolate thoroughly, and spread back into an even layer.
- Repeat these 10 minute baking and stirring increments 6-7 times until the white chocolate has reached an even, light golden color.
- Pour the melted caramelized white chocolate into chocolate bar molds or onto parchment paper.
- Chill the chocolate for about 30 minutes, then remove and turn out of the molds or if on parchment paper break into small pieces.
Notes
- I highly recommend using an internal oven thermometer to ensure your oven maintains the correct temperature.
- If your oven has a hard time maintaining such a low temperature without over-heating, then leave the oven door cracked and check on the temperature frequently.
- Be sure to spread the white chocolate back into an even layer (but not too thin) after each interval to ensure even baking.
- After the first few intervals, the white chocolate will be a very light golden color and produce some lumps. When this happens, just take a few extra minutes to stir and smooth out with a rubber spatula, and it will return to its silky smooth state.
Keywords: caramelized white chocolate
Did you make this recipe? Let me know how it turned out!