White chocolate caramel
Votes: 1
Time: 40 min.
When high-quality white chocolate is baked in the oven, it magically transforms into a caramel you'll be unable to stop eating. Stir the chocolate occasionally during baking to ensure it melts evenly and achieves a smooth consistency. The finished chocolate caramel can be used as a spread or filling for cakes. Spread it on cookies, add it to ice cream, or use it as a sugar substitute in hot chocolate. Or pour it into pretty jars, tie it with a ribbon, and serve it to your friends.
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Recipe:
- 450 g white chocolate (minimum 30% cocoa butter), chopped
Preheat oven to 120°C (250°F). Pour chopped chocolate into a 9x13-inch glass baking dish. Bake, stirring and smoothing the chocolate with a rubber spatula every 5-10 minutes, until the chocolate is the color of peanut butter, 30-35 minutes. Don't panic if the mixture looks lumpy and crumbly at first; stir with a spatula and the chocolate will become smooth and uniform.Store at room temperature in a glass jar with a lid for 2 months.
To reheat chocolate, place it directly in the jar into a pan of boiling water.
Recipes with similar ingredients: white chocolate, caramel
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