White Chocolate Caramel Sauce

-Pictured: Crazy Tastiness.-

I have a weird thing about baking that I've learned is actually pretty common. After you spend an hour or so getting your ingredients together and you've move on to the mixing, baking, dredging, ganaching, torching, freezing and so on you get a little tired of your project. By the time you finally have the final product, you're kinda done with it. For the moment, at least.

I know when I bake a huge batch of cookies I usually eat half of one and then box the rest up for later. Make no mistake, I will go back and demolish those cookies so fast you'd think the last one would grant a wish. Seriously, baked goods are not safe in my house. However, at the moment of completion all I want is a taste to ensure that everything went well.

This experience is compounded ten-fold over at my externship. In one day I'll whip up a batch of flatbread, 200 peanut butter cookies for the cookie plate, a few dozen butterscotch puddings, dice up a billion or so figs, and whip up four flats of individual cheesecakes. That's nothing to say of what the other two people I'm working with are cranking out as well. We keep busy with our baking projects and, as responsible bakers, we taste as we go. We taste a lot. So much so that you get just sick of it all.

Honestly, my consumption of sweets has plummeted since I started this internship.

One of the few exceptions to this rule is our recipe for white chocolate caramel sauce. There's not much to describe as it's exactly what it sounds like: caramel poured over and mixed with white chocolate. It is outstanding. Make it thin for a super syrupy sauce or cook the sugar down to achieve a more spreading consistency. If this sauce were a slutty friend I would totally sneak out of work and have sex with it in my car. Seriously. It is awesome.


White Chocolate Caramel Sauce
Makes 1 pint

100 grams sugar
200 grams cream
2.5 grams kosher salt
250 grams white chocolate (buy the good stuff)
25 grams unsalted butter, diced and room temperature

1. Place the chocolate and butter in a bowl and place a strainer over it. Set it aside. Warm the cream and salt in a pot over medium heat making sure not to scald it. In another pot set over medium-high heat place the sugar and begin to whisk it. Eventually the sugar will begin to crystalize, then melt before turning an amber color (this is called a dry caramel).

2. Add some of the cream to the sugar. It will froth and bubble violently. Continue to stir constantly while adding the cream. Once it subsides a bit add the rest of the cream. Let it cook for about 30 seconds more.

3. Once the froth has simmered down a bit pour through the strainer (to catch any sugar crystals) over the white chocolate and butter. Whisk together until smooth. Pour into a jar and cover. Serve over cookies, ice cream, or what have you. It should keep for a few weeks. Should you get a super thick sauce, just pop it in the microwave for a bit to soften it up before serving.