I did something. I had seen recipes for caramelized white chocolate, and I was intrigued. While looking for an inspiration for my weekend baking, I found an old Bake from Scratch issue, November 2018, with a few recipes that used caramelized white chocolate.
Though initially intimidated, I understood what the important steps were and gained confidence through the process. White chocolate chips are baked at 250 degrees Fahrenheit in a round baking pan, for 30 to 60 minutes – depending on the desired caramelized flavor, while stirring every 10 minutes. For a lighter flavor, you’d roast just until color starts to change, about 30 minutes. This is best for pairing with subtle flavors, such as fresh berries. For a stronger flavor, you’d roast until chocolate resembles peanut butter and has a strong nutty fragrance, about 1 hour. This will produce something slightly less sweet with an assertive caramel flavor – I roasted it for about 50 minutes. With 16 ounces of good quality white chocolate baking chips I was able to create three different recipes: salty caramelized white chocolate blondies, caramelized white chocolate chess pie, and a whipped caramelized white chocolate ganache that I used to frost chocolate cupcakes with a frangipane core.
Here is the recipe and steps for caramelized white chocolate and gluten-free salty caramelized white chocolate blondies.
ENJOY!
Gluten-free Salty Caramelized White Chocolate Blondies
Course: Bars, DessertDifficulty: Easy20
minutes50
minutesIngredients
- For the caramelized white chocolate
455 g 455 white chocolate baking chips
1/4 teaspoon 1/4 salt
- For the blondies
84 g 84 unsalted butter, melted and cooled – 6 Tablespoons
227 g 227 light brown sugar – 1 cup
1 large 1 egg
2 teaspoons 2 vanilla extract
117 g 117 Simona’s Flour Mix – 3/4 cup
1/4 teaspoon 1/4 baking powder
1/4 teaspoon 1/4 salt
115 g 115 caramelized white chocolate – 4 of
85 g 85 chopped toasted walnuts or chocolate chips – 3/4 cup
1/2 teaspoon 1/2 flaked sea salt
Directions
- For the caramelized white chocolate
- Preheat oven to 250°F (130°C). In a completely dry 9-inch round cake pan, combine chocolate and salt.
- Bake until chocolate is smooth and deep golden and smells like toasted marshmallows, 30 to 60 minutes*, stirring every 10 minutes. (At times, the chocolate will look very dry and chalky, but keep stirring until smooth.)
- Pour chocolate onto a parchment-lined sheet tray, and let set for at least 7 hours or overnight. Break into pieces, and store in an airtight container for up to 4 months.
- For the blondies
- Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan, and grease generously.
- In a medium bowl whisk melted butter and brown sugar vigorously until combined. Add egg and vanilla, beating until creamy and smooth, about 2 minutes.
- Add flour, baking powder, and salt, mixing well. Fold in caramelized white chocolate and walnuts or chocolate chips.
- Spoon batter into prepared pan. Bake until lightly browned and just barely set, 20 to 22 minutes, sprinkling with flaked salt halfway through baking.
- Let cool for at least 1 hour. Using excess parchment as handles, remove from pan, and cut into squares. Store in an airtight container at room temperature for up to 4 days.
Notes
- *For a lighter flavor, you’d roast just until color starts to change, about 30 minutes. This is best for pairing with subtle flavors, such as fresh berries. For a stronger flavor, you’d roast until chocolate resembles peanut butter and has a strong nutty fragrance, about 1 hour. This will produce something slightly less sweet with an assertive caramel flavor. I roasted it for about 50 minutes.
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