how to make caramelized white chocolate

Caramelized white chocolate is the more delicious version of white chocolate. It’s creamy and toasty and the most beautiful color. It’s also extremely easy to make.

supplies you’ll need to make caramelized white chocolate

cookie sheet– You’ll need to use a cookie sheet to melt the chocolate in the oven.

parchment paper– Parchment paper helps keep everything tidy with much less clean up.

spatula– For stirring the chocolate frequently.

food processor– optional, but helpful if you want it to be extremely creamy

white chocolate– I recommend using two Lindt white chocolate bars or a 12 oz. bag of Guittard white chocolate chips.

how to make caramelized white chocolate

I recommend using Lindt white chocolate bars (two) or Guittard white chocolate chips (a 12 oz. bag). You could also use a higher quality chocolate like Callebaut or Valrhona, but Lindt and Guittard are more readily available at the grocery store and more accessible in price. This is an easy recipe to double if you’d like to make extra to store for another recipe.

To make the caramelized white chocolate, preheat the oven to 250 F. Place the chocolate directly onto a metal baking sheet or spread into an even layer if using chips.

Set the timer for 10 minutes. Stir the melted chocolate with a spatula. Place the chocolate back into the oven for another 10 minutes. Repeat this process until the color is deeply golden.

Don’t panic if the chocolate starts to get grainy. Just keep stirring every 10 minutes.

Still a little grainy, but getting better. It’s still not creamy enough or dark golden enough, as it’s only been 30 minutes.

It’s still not extremely smooth, but it’s getting much more golden. Don’t be tempted to take it out yet, though!

Look how much more smooth it is now! The color is pretty close, but I wanted it to be even more golden.

You could definitely stop here, because it’s been an hour and the color is pretty deep and caramelized. I wanted to push it, so I kept it going for another 10 minutes.

It’s so lusciously creamy now and so golden. The flavor is much different than it started. It’s still milky and creamy, but now has a caramelized flavor that is amazing.

If you’d like, you can blend the chocolate in the food processor to make it perfectly smooth. It’s not required, and honestly, I probably wouldn’t do it next time unless the chocolate was very grainy.

Pour the chocolate onto a parchment lined cookie sheet for thinner pieces or 8″ square baking dish for more thick chunks.

Once the chocolate has solidified, chop into pieces and store in an airtight container. Eat by itself or use as chocolate chunks in your next chocolate chip cookie!