16/02/2026
White Chocolate Caramel
Ingredients
• Caster sugar – 100 g
• Liquid glucose – 20 g
• Fresh cream – 100 g
• Butter – 45 g
• White chocolate (chopped) – 50 g
• Salt – ¼ tsp
Method
1. In a saucepan, heat the cream and liquid glucose together until hot and well combined. Do not boil. Keep aside.
2. In a heavy-bottom pan, caramelise the caster sugar over medium heat until melted and a deep amber colour is achieved. Do not stir; gently swirl the pan if needed.
3. Reduce the heat and slowly add the hot cream–glucose mixture to the caramel while whisking continuously. The mixture will bubble vigorously. Cook for 1–2 minutes until smooth and homogeneous.
4. Add the butter and cook until fully melted and incorporated. Remove from heat, add the chopped white chocolate, and stir until completely melted.
5. Transfer the hot mixture to a container and emulsify using a hand blender for a smooth, glossy finish.
6. Add the salt and blend briefly to evenly distribute.
7. Cover the surface with cling wrap, allow to cool completely, and store refrigerated in an airtight container.
[recipe, caramel, Monday, baker, Chef, Delhi]
