WHITE CHOCOLATE CARAMEL
Roasting high-quality white chocolate magically turns it into an addictive caramel. Stir it into hot chocolate, sandwich it between two cookies or drizzle it over ice cream. It'll be your new favorite spread, and it makes a great gift in a glass mason jar tied with a pretty ribbon.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 1 cup
Number Of Ingredients 1
Steps:
- Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
- To reheat, warm the jar in a pot of simmering water.
WHITE CHOCOLATE CARAMEL APPLES
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 6 caramel apples
Number Of Ingredients 5
Steps:
- Spray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.
- Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.
- Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.
- Melt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.
WHITE CHOCOLATE CREME CARAMEL
Creme caramel has always been my favourite but the white chocolate in this makes it my "favourite" favourite.
Provided by Shaz Bloomfield
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease 6 oven proof ramekins.
- Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved.
- Continue to heat on high until mixture starts to turn golden.
- Do not over cook.
- Pour toffee quickly into ramekins.
- Put ramekins in a baking dish.
- Pre heat oven to 160oC.
- Combine milk and cream in a saucepan and heat over medium-high heat.
- Stir until mixture is almost to boiling point.
- Turn off heat and add chocolate.
- Whisk until chocolate is melted and mixture is smooth.
- Beat eggs, extra sugar and vanilla in a bowl.
- Pour in the chocolate mixture, whisking constantly.
- Pour custard into ramekins.
- Pour enough boiling water to come halfway up sides of dishes.
- Cook, uncovered for 30-40 minutes.
- Remove ramekins from water and refrigerate overnight.
- To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer.
- Serve with strawberries or peaches.
Nutrition Facts : Calories 406.8, Fat 20.1, SaturatedFat 11.4, Cholesterol 185, Sodium 102.4, Carbohydrate 50, Sugar 46.3, Protein 7.8
WHITE CHOCOLATE-MACADAMIA-CARAMEL BARS
Make and share this White Chocolate-Macadamia-Caramel Bars recipe from Food.com.
Provided by Chef PotPie
Categories Bar Cookie
Time 55m
Yield 48 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F (325 F for dark or nonstick pan).
- Combine cake mix, oil, water and eggs with electric mixer on low speed until smooth.
- Spread into ungreased 13X9-inch pan.
- Bake 18-22 minutes until top is golden brown.
- Remove partially baked crust from oven.
- In 1-cup measuring cup, microwave caramel topping about 15 seconds or until warm and pourable, and drizzle over crust.
- Crumble cookies over crust.
- Bake 18-22 minutes longer or until golden brown.
- Cool completely and cut into bars.
Nutrition Facts : Calories 78.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 8, Sodium 85.9, Carbohydrate 10.7, Fiber 0.1, Sugar 4.7, Protein 0.8
WHITE CHOCOLATE CARAMEL SLICE
Make and share this White Chocolate Caramel Slice recipe from Food.com.
Provided by Sonya01
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to moderate, 180°C Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
- In a large bowl, combine flour, sugar, coconut, oats and cocoa. Add butter, stirring until well combined. Press firmly into prepared pan. Bake for 10 minutes. Cool.
- FILLING.
- Place condensed milk, golden syrup and butter in a medium saucepan.
- Stir over low heat until mixture is combined.
- Pour mixture over base. Bake for a further 10 minutes. Allow to cool.
- TOPPING.
- In a small saucepan, combine chocolate and copha. Stir over low heat until melted.
- Spread over filling. Chill for 1 hour until firm. Using a hot knife, cut into squares. Store in an airtight container.
WHITE CHOCOLATE CARAMEL BARS
I love anything gooey and sweet, this recipe has a no-fail caramel layer, crunchy crust and a white chocolate topping. An immediate hit with our family and now on my regular list of sweet treats. Best syrup to use is Golden Syrup or Treacle
Provided by LindaWith A Blast
Categories Bar Cookie
Time 40m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 180 deg C {350 deg F} - line a 20 x 20cm {8 x 8 inch} baking dish with baking paper - leave an edge hanging over the sides.
- Combine the Oats, Flour, Cocoa Powder, Brown Sugar and Coconut in a medium mixing bowl - add the melted butter and mix - press onto the bottom of the prepared baking dish - bake 10 minutes.
- Place the Condensed Milk, Syrup and cubed Butter in a medium saucepan - heat over medium heat, stirring until the Butter has melted - simmer for 5 - 10 minutes until the mixture thickens and turns a light caramel color.
- Pour the caramel mixture over the baked crust - bake 10 minutes - remove from the oven and cool completely.
- Melt the White Chocolate {microwave or over boiling water} - add 2 teaspoons Oil - stir to combine - pour over the caramel - refrigerate 30 minutes or until set - cut into bars using a hot knife.
Nutrition Facts : Calories 199.6, Fat 9.6, SaturatedFat 6.3, Cholesterol 17.8, Sodium 109.6, Carbohydrate 26.8, Fiber 0.6, Sugar 21, Protein 2.8
WHITE CHOCOLATE CHEESECAKE WITH CARAMEL GLAZE
Adapted from Ray's Boathouse: Seafood Secrets of the Pacific Northwest. Note: There are a variety of ways to cook and recipes to make caramel sauce. Should you perfer another method or recipe, feel free to use it. This white chocolate base is smooth and creamy especially using a water bath which encourages the recipes success in preventing cracks and ensuring even baking. Prep time includes chill time.
Provided by gailanng
Categories Cheesecake
Time 6h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 375°F Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
- Bake for 10 minutes and then allow to cool completely on a wire rack.
- Reduce the heat to 325°F and prepare the cheesecake batter.
- Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, swirling the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
- In a stand mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
- On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
- Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
- Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. The outer ring of the cheesecake for about 3" should be set.
- Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.
- To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and serve.
- To make the Caramel Sauce: In a medium sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
- Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant.
- When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
- Pour into a heat safe container and chill until ready to use.
Nutrition Facts : Calories 1042.7, Fat 70.5, SaturatedFat 40.5, Cholesterol 287.8, Sodium 450.6, Carbohydrate 95, Fiber 0.8, Sugar 79.5, Protein 11.8
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