Sure, you can buy caramelized white chocolate—often labeled blond chocolate—but it’s far more fun to make it yourself. Just roast a white chocolate bar at a low temperature, and watch as its sugars and milk solids caramelize, becoming imbued with toasty butterscotch flavor. This recipe first appeared in our 2015 SAVEUR 100.
- 1 lb. white chocolate (at least 20 percent cocoa butter)
- Chop the white chocolate and spread it on a parchment paper-lined baking sheet. Bake at 265°, stirring every 5 to 10 minutes, until golden brown. When it’s cooled, break into chunks and fold into ice cream, mousse, or cookie dough.