Caramelized White Chocolate

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.

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!

• 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.

See recipe card for full information on ingredients and individual quantities.

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 (and ruining) your white chocolate. For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Spread and bake. 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: Stir. 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: Bake. Another few intervals later, the white chocolate should be evenly caramelized with a light golden color & smooth texture. 

STEP 4: Chill. 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. 

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

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