"How can white chocolate be caramel?"
I'm here to tell you, it can and it should.
One lick of this from a spoon, and you won't be able to control yourself.
Here's how to do it...
I found these white chocolate "Melty" wafers at Winco. The label didn't tell me how much cocoa butter it has, but I discovered later through the Internet that these have vegetable fat, not cocoa butter fat.
Not to worry, I think these melty wafers worked.
Next time, I'm going to see if I can find a slab of white chocolate...I've heard Michaels has them and I have a 40% off coupon...
Is this what it is supposed to look like? Aaaaaaccckkk!
Bake for an additional 10 minutes and then stir.
Remove it when it reaches a peanut butter-like color.
Huh? This looks pretty lumpy to me...
Put the chocolate in a heatproof bowl set over a pot of simmering water.
Stir to remove lumps...
I have NO idea what I'm doing!!
This is why I like step-by-step photos...
Okay, here it goes...
I hold my breath, gently stirring the cream in, little by little.
Okay. Stirring butter in, while crossing my fingers behind my back...
I take a close look.
Hmmm....smoothed out, but looks a little grainy.
Check the recipe again.
"...push sauce through a sieve to remove any remaining lumps."
While cleaning the sieve with the spatula, I decided to give this a taste...
Mmmmmmm...I'm in love.
David suggests using this as a glaze for a
Topping for sticky buns
White chocolate cherry scones
...or...ice cream. That's what I'm going to make next ~
(4x6 recipe download) (full page printable recipe)