1 Caramelized White Chocolate Sauce

Just seeing this title on David Lebovitz's blog caught my attention.

"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...

David says, "Look for a white chocolate that has a minimum of 20% cocoa butter.  30% gives the best results."

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...

Anyways, back to the white chocolate.  Put pieces on a single layer and bake them for 10 minutes.  Stir with a clean, dry spatula.

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.

I look at the recipe.  ...Keep stirring and it will smooth out..."

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...

Okay, the lumps are gone, but now it looks and feels like peanut butter cookie dough.

I have NO idea what I'm doing!!


This is why I like step-by-step photos...

I look at the recipe again..."add up to 1/4 c. heavy cream until the sauce is smooth and creamy."

Okay, here it goes...

I hold my breath, gently stirring the cream in, little by little.

"...add 1 T. of butter..."

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."

I can do that!



While cleaning the sieve with the spatula, I decided to give this a taste...

Mmmmmmm...I'm in love.

My family tells me that it tastes like dulce de leche.  I wouldn't know.  I've never had it before.  I just know it tastes good.

David suggests using this as a glaze for a
coffee cake
Topping for sticky buns
White chocolate cherry scones
Macaron filling
...or...ice cream.  That's what I'm going to make next ~

Caramelized White Chocolate Sauce

(4x6 recipe download)    (full page printable recipe)