Deeply nutty and intensely caramel, this is white chocolate but better! Slow-cooked, over the course of an hour, perfect to use in any dessert! Cookies, cheesecake, frosting or anything your heart desires!
Ingredients:
200g good quality white chocolate
Instructions
Preheat the oven to 275F.
Line a brownie pan with parchment paper and set aside.
On another clean baking sheet, add the white chocolate. If you are using white chocolate bars, chop the white chocolate into chunks prior to adding it to the baking sheet.
Bake your chocolate for 7 minutes and remove it from the oven. With a spatula give it a good stir. Make sure to get every nook and cranny, to prevent any chocolate from burning.
Now bake the chocolate for another 7 minutes. Once the 7 minutes are up, remove the chocolate from the oven, and it a good stir again.
You want to repeat this process until the chocolate is a golden colour. In this process, the chocolate may seem to seize up, but that is okay just continue to stir it and it should come back together into a smooth mass.
Once you have baked the white chocolate to a golden colour, pour the white chocolate onto the lined brownie pan and smooth it out into an even layer.
Now place the caramelized white chocolate in the refrigerator for min 20 mins to allow it to set.
Once the chocolate has set, remove it from the refrigerator and transfer it onto a cutting board.
Cut the chocolate into chunks and store in an airtight container in the refrigerator.
From here you can melt the caramelized white to flavour frosting, add it to cookies or cheesecakes. Or simply keep it as a little treat to snack on!
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