How to Make Caramelised White Chocolate Recipe & Tutorial (The Easy Way!) | Cupcake Jemma

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Caramelised white chocolate is one of those ingredients I wish I'd known about years ago. It takes what is (lets be honest) a fairly boring item (white chocolate) and turns it up to 11!! I add it to cookies, ice cream, buttercream and my mouth on the regular. Here is Sally to show you how to make it the quickest, simplest way we know how!
You will need -
White chocolate
A heatproof bowl and rubber spatula
A microwave
THAT'S IT!!!
#tuesdaytips #spongebobsally
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Опубликовано:

11 июл 2024

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Комментарии : 436

@cakebaker2690 5 лет назад

It’s so good that there’s a baking channel that does their recipes in grams because most channels are native and use cups

@dennisreynolds3802 5 лет назад

I know I hate when they do that

@mubarakkaz617 5 лет назад

Mee too.. I just hate t when they put their recipes by Volume 😕😬

@tasnimtabassum785 4 года назад

Welll there are some really arsthetic asmr ish and did i say aesthetic? Channels like hanse, cooking tree, nino's home (he wears a bear mask and don't show his face and keeps roasting his viewers through the subtitles and has sexy hands and a cute cat and a dog...who died) etc. They are all in grams.

@kellieward4376 2 года назад

I had to get a grams app lol

@romystumpy1197 Год назад

Using scales is so much more accurate ,all true professional cooks use them

@NatashaSummer 5 лет назад

Sally is SO good, you need your own channel so we can binge with both x

@mindfulbaking 5 лет назад

Natasha Summar thanks!! 😊😘

@charugera7654 5 лет назад

Totally

@kelishataylor6520 5 лет назад

Agree

@Dogdog352 5 лет назад

Plus she's beautiful and a real natural in front of the camera

@ay.shk28 5 лет назад

i agree she should

@catherinecs 3 года назад

i’ve successfully made caramelized white choc today!! i tried following sally’s intervals but then the choc wasn’t getting hot enough so i increased the time to 30 seconds and the choc started getting thick and changing its color!! its so amazing!! it took me a while but its so worth it thanks sally!! ❤️

@neemaamariah. 7 месяцев назад

How long is a while?

@perkinjacob 5 месяцев назад

What brand of couverture chocolate did you use?I have the Callebaut W2 28%. But Sally said, 3O% is better.

@JudyCZ 5 лет назад

Oh, I'm in desperate need of a tempering chocolate masterclass! :) I really hope Jemma makes it one day, I consider myself a pretty good home baker but just can't wrap my head around this whole chocolate science business.

@pellemy5785 5 лет назад

Ann Reardon (How to Cook That) has made a very good video on this some years ago, called Chocolate Secrets. She explains the science of it all and different methods :) But it will of course be nice with a video from this team as well.

@JudyCZ 5 лет назад

@@pellemy5785 I've watched it like ten times before my last attempt but it just doesn't seem to be enough (information, explanation). I get the need for it, I get how it works but replicating it is a whole another story. Plus I couldn't get hold of freeze-dried cocoa butter which Ann says in the video is the safest bet. But in general, she makes it look way too easy. :D

@snozzmcberry2366 5 лет назад

Alex French Guy Cooking made an entire series on chocolate. He breaks everything down and makes it super understandable & accessible. Here's episode #1 which is on tempering, the next should show up in the video list to the right: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3-EKcYqKEec.html - even though the subject of this comment chain is strictly tempering, I highly suggest watching the entire series (it's a handful of videos, all very enjoyable as is all of Alex's content)

@ayeshairfan2076 5 лет назад

@@JudyCZ I've tried melting some of the chocolate then adding the grated chocolate, that she mentioned in the video. It worked very well for me.

@cairamj1928 5 лет назад

same!!! I really need a master class for tempering chocolate!!

@LucasAndradeGarrido 5 лет назад

WE WANT A JELLY( JEMMA AND SALLY) MASTERCLASS ON TEMPERING CHOCOLATE

@Coraxery 3 года назад

Just sous vide

@katherinete 4 года назад

Sally is so good and natural at this. I love her personality. Great and simple technique -- I love it. I just got distracted by all the lovely cakes being placed in the fridge so I had to play the video a couple of times. LOL

@reenie38 4 года назад

My microwave must be f, d as I have been doing it for over 30 min lol and just caramelising now.

@Jade_fawkes 4 года назад

If your an Aussie and can’t get your hands on Candburys Caramilk (their caramelised White Chocolate) I use a block of dream or any white chocolate, 100 degree oven for 1hr and BAM!!! Enjoy

@xxsylviexx 3 года назад

I was just about to say!!! In the UK it's called Caramac and so hard to find but bloody delicious

@jamesbunting8481 3 года назад

@@xxsylviexx they sell big bars in the pound shop

@xxsylviexx 3 года назад

@@jamesbunting8481 😍 Thank you! I'll go have a look

@jamesbunting8481 3 года назад

@@xxsylviexx no problem it’s the ones with the pep and co inside

@henrijakubowicz1421 3 года назад

Jade Madden is that 100 C or F? Thank you.

@kimcooke4905 4 года назад

Omg Gemma 😲 I have just made your caramelized white chocolate in the microwave and if you close your eyes and have a taste it’s like eating a caramac bar 😍😍😍 thank you so much for all you do to help us all 🏴󠁧󠁢󠁳󠁣󠁴󠁿🥰

@marieanne23 5 лет назад

Love the Tuesday tip videos, can’t wait to start adding caramelised white chocolate to all my baking🤗

@janejchu 5 лет назад

YES! please show us tempering! That looks amazing:) Will definitely need to try

@nuranium 5 лет назад

Yes please, a segment on tempering chocolate will be awesome!

@macaoron 5 лет назад

I've been requesting a chocolate masterclass since Jemma opened up the request box! Please let this be a reality Sally!

@nicolaturner4232 5 лет назад

Thankyou cupcake jemma love your channel all ways and your baking too lots off love xxxx

@ayeshaaliyar7267 4 года назад

Just tried them today and omg, tastes absolutely delicious! If you have an old microwave like i do, go ahead and make 20-25 sec bursts! Otherwise its gonna take foreverrrrrr!

@dancer4evr1000 5 лет назад

Sally please teach a masterclass on tempering chocolate!! I struggle with that so much!! It would be so helpful! :) The caramelized white chocolate looks amazing!

@micheller3486 5 лет назад

Definitely going to give this a go in some cookies! And YES! A how to on tempering chocolate would be FAB! 🍫

@KittyCatCakes 5 лет назад

Oh this is nice! Didn't know you can do that with just a microwave ♥️

@kristintoth6626 4 года назад

This is so yummy! Making it for the birthday cake cookies. One note, i did about 10 x 15 sec blasts and it wasnt getting too dark so i changed to 25 and was able to accelerate the darkening to just another 5-7 times

@Jake-rt2co 5 лет назад

Wow! That's new, at least for me. Thank you very much 🔥

@leonortorres8233 4 года назад

Looks lovely!! A video on how to temper chocolate would be amazing!! xx thnaks

@iamsilkina 5 лет назад

Oh yum this is such a great idea! Thanks for the tips!

@AmericanBaker 5 лет назад

Wow! I've never seen this technique before. Thank you for sharing.

@christinaemberley 4 года назад

This took me over an hour in my inexpensive Walmart microwave (I eventually figured out 30 sec intervals were safe) but oooh heaven it was worth it! A true labour of love but that chocolate is magical 😍

@HaDealio 2 года назад

Did you also not have a high fat content chocolate? This is not working for me

@nhuk26 4 года назад

I made this today using the same chocolate shown in the video. It took me a quite long to caramelise the chocolate, just over ten minutes. It was worth the effort to keep going though, it tastes delicious! I’m trying not to nibble it all because I’m hoping to use of for the raspberry white chocolate cookies recipe.

@karamooney1552 5 лет назад

Thanks jemma love your videos

@vjohnson2400 5 лет назад

Love caramelised white chocolate, it reminds me of Caramac - yummmmmmmm.

@katiehamilton4094 5 лет назад

Oh my word! If this tastes like Caramac then im up for making it, just to eat it like that. Though putting it in cookies, would take to to the next level

@kyliecondie4373 5 лет назад

YES!!! To the tempering chocolate video!

@magnusnordstrom3927 5 лет назад

Sweet baby jesus, that's awesome! I've always been sticking my white chocolate in the oven, had no idea I could have been doing this all my life. Thanks Sally! :D

@SusenSimcock 5 лет назад

Come back Sally! You need to give us a master class on chocolate tempering! 😍

@julieslowgrove3524 5 лет назад

❤❤❤❤❤❤❤really looking forward to trying this

@judiegarnett2644 5 лет назад

I now know what I am making this weekend!!

@rellalueng9927 5 лет назад

love you Sally！

@amirahv91 4 года назад

Thank you!! i spent two hours caramelising in the oven, it just stayed the same. Will try this.

@ASnowTV 5 лет назад

Delightful! & yes..... please show us Chocolate tempering 🙏🏽💕

@lisagooden1628 5 лет назад

Thanks, I'll be trying that recipe. And I would love for you to come back and teach tempering chocolate.

@mindfulbaking 5 лет назад

Lisa Gooden 🤞🏻Jemma let’s me 🤪

@cinnamonbed 5 лет назад

@@mindfulbaking hi Sally, I subscribed to you in case you decide to upload your own videos :) you're an amazing teacher!

@taylorballantyne5896 5 лет назад

Sally Dells this looks amazing!!! Was wondering whether you can make ganache out of this just as you do so with usual white chocolate?

@nancyalfaro5074 5 лет назад

Yes. Tempering chocolate class!!! This caramelized white chocolate looks delicious and I will be trying out. Love your personality

@clairemartin2914 4 года назад

about to make this to put it in cookies! I can’t wait 😍😍

@Erethras 5 лет назад

Yes please tempering video!! 🙌

@shimaaessam9724 5 лет назад

I love your energy

@fairy_2014 4 года назад

Wow. Looks delicious.

@katiehamilton4094 5 лет назад

Whoooahhh this looks unique, and amazing. How on earth did you come up with this? I can't wait to taste it.

@James7104 3 года назад

Belgian Quality Chocolate - Love you guys, keep up the good work

@paulamarth 5 лет назад

Going to try this for sure...please do a tempering chocolate video!!!

@blumenseele8647 4 года назад

I love how she speaks it's delightful

@leiablythe2741 5 лет назад

How did I NOT know this was a thing!! 😋😋😋

@MsQueenBR 5 лет назад

About to say that this girl should have a channel of her own, only to discover a bunch of people already said that! So....give her a channel!!!

@luolmedo 4 года назад

I have just done this caramelised chocolate, and it is A-MA-ZING

@kookiiee7938 4 года назад

how much watt is de microwave ? like setting i mean

@IllustratorSariah 5 лет назад

This is 1000000000x easier than the way I did caramelized white chocolate using Edd Kimber's method! LOVED how it tasted but couldn't justify caramelizing the chocolate for over an hour in the oven! THANK YOU THANK YOU THANK YOU!

@bethaniestar1 4 года назад

Sally you are such a great presenter!

@eyas2515 5 лет назад

Would love a chocolate tempering video with Sally

@shirshimoni3005 5 лет назад

we definitely want a video about tempering chocolate!

@cherrieblossom4038 5 лет назад

That is so silky and looks delicious 😋😋😋😋😋😋😋❤❤❤❤❤❤❤❤❤❤

@charugera7654 5 лет назад

I recently started watching ur channel and I already wanna work at C&D!

@RebekahMartinModernJaneAusten 5 лет назад

Yes! Teach us about tempering! Like the different methods! That'd be awesome! :)

@ximenatoledo461 5 лет назад

Yaaas!!!! do a video of tempering chocolate, I love that chocolate but I don’t know how to temper it so I can’t use it):

@xBris 5 лет назад

First I was a bit sad, that Jemma isn't doing every video anymore. But yep, I could get used to this ;) Great video, will try this myself :)

@mindfulbaking 5 лет назад

xBris 😁 I hope you try it! You will love it

@mimilevinson5094 4 года назад

I'd love a video on tempering chocolate!

@dicienne7617 5 лет назад

We have the same chocolate chips at school and they're sooooo good

@zsoombee8431 4 года назад

I have used regular white chocolate from the supermarket and it took over 1 hour but it works :-) the next time I will use the recommented chocolate nibs. Greetings from Germany

@aliciabrown-mcgregor4675 5 лет назад

Please do a video on tempering! 💗

@CraftyLoops 5 лет назад

Ohhhh yum! It looks like Caramac. Haven't had a caramac bar in years....now I want one after watching this video, teehee. Lee x

@mindfulbaking 5 лет назад

Crafty Loops omg yes it is exactly like caramac!

@dennisreynolds3802 5 лет назад

Yummy!!!!! I ♡the team btw

@icildamckenzie1349 3 года назад

Thanks so much. Ir worked for me. Tome for so birthday cake cookies .👍🏽🙏🏽

@bellafroggy 5 лет назад

I would love a chocolate tempering video!! Even after pastry school I struggle with it 😭😭

@christanavarro7894 5 лет назад

Could you please make a video on how to correctly temper chocolate!!

@tinalawlor4434 5 лет назад

I am imagining how the flavor has been enhanced 😋 I am looking for the double chocolate cookie r3cipe. It was left off this description.

@brissygirl4997 5 лет назад

I was looking for that too 😭

@Juansonos 5 лет назад

It'll probably be next video. They seem to be showing you something with the Tuesday tip video, then using the tip (or product from the tip) in the next (Thurs?) video.

@FamilyFriendlyCooking 5 лет назад

Wow, that's great! I'll use this. Thank you! :))

@Kestral182 3 года назад

Mine took an hour of 30 sec / 1 min bursts. Honestly had decided it wasn't worth it until I tasted the end result. Now I know what they are referring to when people speak about the nector of the gods. Sooo good. I just used Cadbury White Chocolate, and the slight graininess I had at the end only served to heighten the experience. Like tiny little crystals embedded in chocolate heaven. It's going to take patience. There will (eventually) be thickening, then all out dry crumbs. Don't dispair a stiff mix and you'll get there. It's worth it.

@magikdust2095 2 месяца назад

I appreciate you showing us how to make this... although I would've liked to see how it's made without using a microwave... but I still appreciate you showing us how to do it.

@CartoonJessie 5 лет назад

Callebaut!! :-D Nice to see you use Belgian chocolate! No wonder it's always so yummy at your store!

@yummyhealthy5126 5 лет назад

Looks delicious

@andriachio6233 3 года назад

it took me 2 hours to make but the result was amazingggg!!!!! is it possible to make ganache with it?

@SuhadShi 5 лет назад

PLEASE more about tempering!!

@lisaanderson135 3 года назад

I was just looking through all the comments and saw how many people want a tempering master class! Sally, please! Pretty pretty pretty PLEASE do a TEMPERING MASTERCLASS! I have a feeling there will be a lot of happy and grateful bakers👩‍🍳 👨‍🍳 out there 🙋🏻‍♀️❤️🙋🏻‍♀️❤️🙋🏻‍♀️❤️❤️❤️❤️

@lujain345 3 года назад

This looks soo cool...wanna make them soon. Do we set this is room temperature or in the fridge?

@bkr323 2 года назад

Brilliant, thank you!!!! :)

@carolynpennock7061 5 лет назад

Thanks for sharing.😀

@ruthcotton5234 5 лет назад

We must do lunch 😬 Spose Jemma can come .🙄Only if she brings cake 😍😍

@Poonamsmartkitchen 5 лет назад

Yummy 😋

@datboibutters 5 лет назад

Add peanuts and pretzels = hershey gold 😍

@TheHellKiwi 4 года назад

This goes against everything I was taught in cooking school but it looks amazing! I wonder what temperature it reaches, does it not burn even a little? And most importantly, can you still temper it afterwards?

@3kylajsmith 2 года назад

She said it does not temper well, it gets streaks.

@VideoRicetta 5 лет назад

Grazie per il video molto utile!

@priscillasue8703 4 года назад

I don’t have a microwave, how do I do it in the oven? Love the channel! Amazing

@toscanaremi 3 года назад

There's oven method video too.

@rachkate76 5 лет назад

People in Australia went apeshit over this in the shops last year when it was temporarily brought back- I must've been asleep when it happened. My new housemate told me about it the other week and I was like 'what? When?' 😂

@OxLILLIxO 5 лет назад

I’d love a tempering chocolate video! It’s so temperamental ;) it’s especially hard with milk and near impossible with white . Any tips would be so helpful!

@xolio1993 2 года назад

My preferred method of tempering: 1. Melt 2/3 of your chocolate 2. Once just melted, mix in remaining 1/3 vigorously. 3. Test your chocolate - if it’s tempered and hard and snappy, well done! If not, maybe it hit too high a temperature. Maybe try grating The chocolate at the start!

@OxLILLIxO 2 года назад

@@xolio1993 thank you!

@magicmanvi 3 года назад

This looks amazing! Could I use it to make a ganache? And then maybe a whipped ganache?

@JacknVictor 7 месяцев назад

I've been looking for a DIY caramac recipe ever since they announced that nestle are stopping making caramac. Thank you ❤

@speedygamer9467 7 месяцев назад

idk if this is about caramac but jiding about my pfp i also really like caramac

@mzchrisbrown88 3 года назад

Two words! Liquid 👏🏽Gold👏🏽! ....I thought brown butter was liquid gold but move over butter...cuzzzz caramelized white chocolate is up for competition lol!!

@cheripowers9924 4 года назад

I tried this today. It is so yummy! I added it to my swiss meringue buttercream that I used for whoopie pies. Initially, I was putting it in for 15 sec bursts, but it seemed to take a lot longer to get anywhere, so I upped the time to 30 sec bursts which helped. Mine didn't get quite as dark as yours. Is that because I needed to go a little longer or could it be that my chocolate didn't have a high enough fat content? Also, when I added it to the buttercream, it developed little hard bits of chocolate. Is that normal? Thanks for sharing this technique to take white chocolate to the next level :)

@SM-rv8zt 3 года назад

"Hopefully they'll let me back on the channel in the future..." Can you imagine the alternate reality where Sally never returned to the channel? Proof that we do not in fact live in the darkest timeline 😁

@lujain345 3 года назад

This looks yumm and I'd love to try them. Just a query...you used couverture white chocolate and not compound right?

@laurenbray8314 4 года назад

Wow I can't believe I didn't know about this technique? White chocolate is often too sweet so this is perfect.

@CanadianDot 4 года назад

I caramelize white chocolate sous vide to fairly dark, then bring it back to temper with some uncaramelized white chocolate and it works really well.

@tkaawa422 4 года назад

Can you use bar chocolate as opposed to chips? Also, for a finished product like a cupcake with this buttercream on it, should it be refrigerated, or is it better at room temperature?

@hobbyhomestead7835 2 года назад

FYI, Can you caramelize cheap white baking chips? YES ! White baking chips aren't even chocolate (no cocoa solids) so I have seen it recommended not to use those. I am baking for a bake sale so everything is donated and I couldn't get the good stuff. I have the white baking chips from Aldi that are $1.69 a bag so I thought what the heck I'd try it. It worked just fine. It took longer and the mixture is not smooth as fast but just keep working it and you get there! Just microwave in 15 seconds bursts stirring and breaking up clumps in between until you reach the color you want and then do a final extra thorough smooth and spread out to cool. It really elevates the flavor!

@leehilton-hall2417 Год назад

Hi guys! Insightful and crafty as per usual. Can this be done in a saucepan or over a bain marie? Any help is greatly appreciated.

@amandanagy5492 5 лет назад

Yes to the tempering chocolate video please

@wombawombi5527 5 лет назад

Cellabaut in Malaysia was pricey. We turn to brand beryl's. You can try it, Excellent for baking.

@nanotify 4 года назад

womba wombi I used Beryl bar white choc and it never changed colour 😓

@emmasainsbury4454 Год назад

For anyone making this... persevere! I used Menier Swiss white chocolate. At one point I thought it gone wrong. The chocolate had turned into one big grainy lump! However keep stirring what you can, it will turn out fine. The hardest part can be knowing when to stop. Enjoy 😋

@rachelboothe5075 Год назад

That looks so good! Is it possible to add whipping cream to it to make a drip for a cake? If so, what is the ratio? Is it the normal ratio for white chocolate and cream? Thanks.