Caramelized White Chocolate

Preheat oven to 250ºF.

Spread chopped white chocolate evenly on a small rimmed cookie sheet. Place in the oven for 5 minutes, then smooth with a spatula to flatten it out.

Place the white chocolate into the oven in 8–10 minute intervals, stirring and re-spreading the white chocolate each time. Each time you pull the white chocolate out of the oven, it should look closer and closer to a caramel color and have a smoother and smoother consistency.

After 4 to 5 intervals or about 40 minutes, the white chocolate should be a deep beige color and smooth in texture. The caramelized white chocolate can now be used for a variety of recipes, in place of regular white chocolate. Drizzle it on top of baked goods, use as the base of a buttercream or frosting, or let it harden at room temperature and mix it into cookies or scones. Enjoy!

Note: Be sure the white chocolate you’re using is true white chocolate, not white chocolate coating or white chocolate morsels. Also make sure to use a high-quality white chocolate that is high in cocoa butter, about 30%. Many of the quality brands will list the approximate percentage. Brands like Valrhona, Callebaut, and Scharffenberger are good choices.