White chocolate caramel

Joined
Mar 24, 2015
Messages
209
Reaction score
29
An interesting one for you for the holidays and a great one for kids.

You need some white chocolate broken up into smaller pieces, a non-stick baking tray and the oven.... that is it.

Put the white chocolate pieces on the non-stick baking tray (you can line it if you want to especially if you don't routinely wash it...), put into a cool oven (so around as low as you can get it) and wait. You want to watch the white chocolate, you are looking to burn it a little, so that it starts to turn a caramel colour and you want some darker brown but not dark brown edges to the chocolate and then pull it out and let it cool.

If you want a salted version, pull it out part way through when it has melted but not caramelised and sprinkle a little salt over the melted chocolate.

Nice and easy really but changes the taste completely and is really nice!
 
Joined
Sep 25, 2014
Messages
542
Reaction score
128
Well, that sounds incredibly tasty. The key seems to be watching it closely, otherwise, it certainly sounds simple enough. So, what do you do with it when it's done? Is it just candy or used in other recipes?
 
Joined
Jul 17, 2013
Messages
1,772
Reaction score
373
Yummy, lately I've heard so much about salty caramel cakes, lol, this sounds just awesome and worth the try! I know white chocolate isn't really chocolate, but I love eating that from time to time :)
 
Joined
Mar 24, 2015
Messages
209
Reaction score
29
Well, that sounds incredibly tasty. The key seems to be watching it closely, otherwise, it certainly sounds simple enough. So, what do you do with it when it's done? Is it just candy or used in other recipes?
Both.

Mostly I would suggest you just eat it and that is certainly what my parents did (I'm allergic to dairy so white chocolate is out of the question for me) but I also know of recipes that they include it as a topping or involved in biscuits (cookies) or even as crunchy bits added to something like a sponge cake. It works really well.
 
Joined
Sep 25, 2014
Messages
542
Reaction score
128
Yummy. It really sounds delicious, so thanks for sharing. I like your ideas too. I'm sure I can find something to use it for, lol.
 
Joined
Mar 8, 2014
Messages
1,025
Reaction score
154
That does sound really good. So does it stay an opaic white color or does it turn more into a glassy caramel color? I could find many applicatios for this during my Christmas baking. I am thinking of using it as a topping to cinnamon cookies with banana chunk caramel sauce. I bet the white chocolate and banana would taste great combined.
 
Joined
Mar 24, 2015
Messages
209
Reaction score
29
That does sound really good. So does it stay an opaic white color or does it turn more into a glassy caramel color? I could find many applicatios for this during my Christmas baking. I am thinking of using it as a topping to cinnamon cookies with banana chunk caramel sauce. I bet the white chocolate and banana would taste great combined.
Because you are effectively caramalising the sugar content of the white chocolate it goes a lovely pale brown colour and then starts to darken further. At this point it is done. So it turns to a caramel colour.
 

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Members online

Forum statistics

Threads
6,542
Messages
47,234
Members
5,496
Latest member
Jack Sr

Latest Threads

Top