Learn how to make caramelised white chocolate the easy way. And if you’ve never had caramelised white chocolate before, you are in for a serious treat!
How to caramelise white chocolate in the oven
Sprinkle 500g chopped white chocolate on a baking tray and bake at 120°C for about 1 hour, stirring every 10 minutes until it turns a deep golden caramel colour.
When you stir, make sure to scrape the chocolate from the bottom of the pan. It may appear dry and crumbly at first, but keep stirring and it will become smooth again. Stir in a pinch of salt.
Tips to remember when caramelising white chocolate:
- Once you’ve learned how to caramelise white chocolate, you’ll be making it all the time! You can store it at room temperature for up to 3 months. When you’re ready to use it, melt it in the microwave, stirring every 30 seconds until it reaches the right consistency.
- Use your homemade caramelised white chocolate as a dip for fruit in fondues, moulded into candies, whipped into ganache, melted into hot cocoa, or chopped into choc chip bakes.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART