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Cooking Tips

Don’t Hate on White Chocolate; Caramelize It

Heating this much-maligned chocolate darkens it and imbues it with nutty, butterscotch-y flavor.
By Published Nov. 29, 2022

White chocolate is mild, milky, and sweet—and often gets passed over for dark and milk chocolate.

But heating white chocolate to caramelize its sugar transforms it into a confection that no one can resist. Caramelization darkens the chocolate, imbuing it with nutty, butterscotch notes. It’s perfect for melting into hot chocolate, adding to blondies or cookies like chocolate chips, or incorporating into ganache for topping cakes or cupcakes.

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Most recipes for caramelized white chocolate call for baking the white chocolate at a low temperature, stirring frequently, but we found that this can create a gritty texture and the chocolate can easily burn.

A simpler, more foolproof approach? Using a multicooker. 

How to Caramelize White Chocolate

1. Break about 3 ounces high-quality white chocolate into ½-inch pieces and add to 8-ounce Mason jar.

2. Seal jar tightly with lid and set in multi-cooker filled with 4 cups water.

3. Cook on high for 45 minutes for more subtly flavored “blonde” chocolate or 1½ hours for more richly caramelized “brunette” chocolate.

4. Release pressure and remove jar from cooker with heat-protective gloves. Using a spoon or butter knife, stir chocolate vigorously until smooth, about 4 to 6 minutes. (The chocolate may be crumbly at first—just keep stirring.)

5. Add warm to hot drinks, or pour onto silicone baking mat and let cool until hardened, then cut into pieces and store in airtight container. 

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.