How To Make Caramelised White Chocolate - The Boy Who Bakes 

Thank you so much for this video, I have been subscribed to your channel for awhile now and didn't know you had this tutorial on here, now I will be checking your videos first for anything I need baking wise.

Ooh, I will definitely be trying this soon! Looks amazing!

Looking forward to it. Yesterday I baked your passion fruit chocolate bundt cake again.Awsome.

I just tried this and it worked perfectly. The chocolate became quite thick and sritting was hard. Maybe I didn't stir enough at the beginning. I used it for Ganache and filled Macarons with it. Delicious. You wouldn't think that this was white chocolate. Thanks for this wonderful idea!

I just love Caramelised White Chocolate! I have made it once before (khm by accident) and it turned out amazing!! Luckily I have heard about it so I was not panicing and just went with the mistake :D:D Gonna give it a try again soon, thank you for the video!!

This looks absolutely amazing - I'm definitely going to use this to flavor swiss meringue buttercream next time I make a cake!

Fantastic video, thanks for sharing.

Aaaa this looks amazing! My second favorite after dark chocolate. I’m gonna fill a chocolate layer cake with your Caramelized White Chocolate Ganache recipe!!! Thanks Edd :)

To make a humongous _"Werther's Carasmelt"??!_ *I'm ALL in, boyo!*

This looks amazing! Can this be used for babka filling?

Tqtq dear for sharing...cnt wait to pair this with smbc n etc😍😍😍🙏🙏

Ohhh this is so yummy

I will do it now!!!!!!

Hello will this set completely firm ? And could you re bake chunks in say blondes etc ? Thank you

Yep. Making this. No way around it. I'm thinking a custard for filling cream puffs.

Mmm that looks delicious! I felt so bad for you when you had the mishap with this video! I know my heart drops when I put a lot of work into something and it gets deleted or messed up! Way to go on this video though it's beautiful, as always, and I'm super excited about trying it out!! I think it would go really nice on top of a shortbread cookies (maybe baked in a sheet instead of individual cookies) and mixed, or topped, with pecans or some other nut! Looks delicious way to go Edd!

Looks insane👌 would this work as a brownie/blondie topping or in drizzled over cupcakes?

Very nice video What is the shelf life of caremalised white chocolate?

Would this work as a filling for cupcakes?

Does it set in the jar or stay liquid gold?!! I’m def going to try this tomorrow.

Figured out a hack for this :) I totally meant to splurge on the good stuff but grabbed the wrong brand accidentally so the chocolate stayed crumbly. Once it was golden I tranferred crumbles to a bowl and added some coconut oil. I then microwaved at 10 second intervals and stirred until it was creamy!

Can I make this as a filling for cakes?

Does it harden ? If not ... What can I do so that Iit can maintain its shape

How about swirling it in your brownies?

Can i use white chocolate compound?

I’m from holland and i did not understand the part about the quality of the chocolate what did you say the chocolate should have?

Thanks for sharing this method! I only have Callebaut W2 which is 28%, is it good enough to make caramelised white chocolate?

I definitely will try this....would it inhance a buttercream?

Sweet baby Jesus how have I never seen this?!?!?

Is this how they made Caramacs?

A big tray of melted Caramac?? I'm in.

Oh man good idea! Did you come up with this idea/technique?

Question have you ever tempered caramalised white chocolate??? When you say difficult which parts of the process become tough?

great vid ! this kind of chocolate is called dulcey and was creative by a french pastry chef ( Frédéric Bau ) .. just saying ;)

My chocolate became dry and weird before turning brown. What happened?

I would love to try this with a caramel pretzel cake....the salt and caramel and the chocolate would be breathtaking!

It might be good in a Caramelized White Chocolate Cheesecake.

Is it a similar flavor to Dulce de Leche ?

How can I store this? I’d love to put it in my coffee

I saw this done by sous-vide method, same result. But they also said you can get the grainy texture out by stirring vigorously until smooth! ☺

Mine turned into grains. I had to remove it even before the 10 mins interval because I could see it was burning. I know my oven runs higher so I set it at 110 instead 120. I used the 30% cocoa butter. I tried it three times- all fail. WHAT AM I DOING WRONG?

How long is the shelf life on these please?

I tried this last night, in a 120°C oven, and I did it for like an hour, but it was all grainy and didn't want to melt. I used real white chocolate, with 30% I was so sad haha

Can we make this with compound chocolate? 🙈

Can i use a microwave instead of oven?

So this would not work on white chocolate chips?

Patience is not one of the virtues I have in large quantities (therefore I have to spread my usage accordingly), so my question is: *Can this process be cranked-up by using a pressure cooker???* PS: Other alternative methods are extremely welcomed!

That's liquid gold! 😋

Or you could make the white chocolate yourself and caramelize the milk powder and sugar and it is easier to temper as the chocolate as a whole isnt going through the process. Turns out better

You can do this quicker in a saucepan over the stove.

Oooorrrrr..... Microwave it. Oosht. Easier on the leccy bill. Easier in general. WAY LESS TIME!!

his teeth are as yellow as the chocolate