Best 8 White Chocolate Caramel Recipes

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White chocolate caramel is a luscious and delectable treat that combines the sweetness of white chocolate with the richness of caramel. This delectable dessert is typically made with a combination of sugar, butter, milk, and white chocolate chips. It can be enjoyed on its own as a decadent candy or used as a topping for ice cream, cakes, or other desserts. The combination of the milky, sweet white chocolate and the smooth, buttery caramel creates a symphony of flavors that is sure to tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps of creating the perfect white chocolate caramel, providing you with tips and tricks to ensure a successful and delicious outcome.

Here are our top 8 tried and tested recipes!

WHITE-CHOCOLATE CARAMEL CORN WITH CASHEWS



White-Chocolate Caramel Corn with Cashews image

Caramel corn, a perennial Halloween favorite, gets an upgrade with the addition of chopped cashews and drizzled white chocolate. It can be stored in an airtight container for up to a week so you can enjoy it for the days leading up to October 31.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Yield Makes 12 cups

Number Of Ingredients 8

12 cups popped popcorn (from 1/2 cup kernels)
1 1/2 cups roughly chopped cashews
1 stick plus 2 tablespoons unsalted butter
1/3 cup light corn syrup
1 1/4 cups packed light-brown sugar
1 1/2 teaspoons coarse salt, divided
1/4 teaspoon baking soda
5 ounces white chocolate, chopped

Steps:

  • Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar, and 1/2 teaspoon salt, and cook until sugar dissolves, stirring once or twice. Raise heat to high, and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees, 2 to 4 minutes. Remove from heat, and stir in baking soda.
  • Pour caramel over popcorn mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven, and immediately sprinkle with remaining salt. Let cool completely.
  • Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn. Refrigerate until chocolate is set, about 10 minutes, before breaking up.

CARAMEL, WHITE CHOCOLATE AND RUM BREAD PUDDING



Caramel, White Chocolate and Rum Bread Pudding image

Categories     Rum     Chocolate     Egg     Dessert     Bake     Raisin     Fall     Bon Appétit

Yield Makes 8

Number Of Ingredients 13

5 cups 1 x 1 x 1/2-inch pieces trimmed whole wheat bread
2/3 cup sugar
1/3 cup light corn syrup
1/3 cup water
1/4 cup apple cider
3 tablespoons unsalted butter
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
2 large eggs, beaten to blend
1/4 cup dark rum
5 ounces good-quality white chocolate, coarsely chopped

Steps:

  • Preheat oven to 325°F. Arrange bread on large baking sheet; bake until dry, about 10 minutes. Transfer bread to large bowl. Increase temperature to 350°F.
  • Stir sugar, syrup and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Add cider and butter. Return to low heat; stir until sauce comes to simmer. Cover pan and simmer until caramel bits dissolve, stirring occasionally, about 5 minutes. Set pan over ice; stir until caramel cools to lukewarm, about 5 minutes.
  • Mix raisins, spices, eggs, then rum into caramel. Add to bread. Mix in white chocolate. Let stand about 10 minutes, stirring occasionally.
  • Butter eight 3/4-cup custard cups. Divide pudding among cups. Place in large baking pan. Pour hot water into pan to come halfway up sides of cups.
  • Bake puddings until set in center, about 30 minutes. Cool 10 minutes.

WHITE CHOCOLATE CARAMEL



White Chocolate Caramel image

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

1 pound good quality white chocolate (at least 30 percent cocoa butter), chopped if a bar

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.

SALTED CARAMEL WHITE CHOCOLATE CHIP COOKIES



Salted Caramel White Chocolate Chip Cookies image

I'm addicted to the sweet and salty combination of flavors these days. I based this recipe off of my Junk in the Trunk cookies with a few ingredient changes and a little tweaking here and there. I made, and remade and remade this dough as well as tried various methods of baking. This is very much a Tried and True recipe. They...

Provided by Lynn Socko

Categories     Cookies

Time 25m

Number Of Ingredients 14

2 c all purpose flour
3/4 tsp baking soda
1/2 tsp coarse sea salt
1 1/2 stick butter, unsalted
1/2 c granulated sugar
1/2 c brown sugar, firmly packed
1 egg
1 tsp vanilla extract
11 oz caramel bits, or caramel chips**
8 oz white chocolate chips
1 c pecans, chopped
coarse sea salt
**parchment paper muffin tin liners or silpats
**cupcake muffin tins

Steps:

  • 1. 12.2019 NOTE: I found some Caramel Chips this year and used them and they do not stick like the bits do, so if you use those instead no need so the paper cups, I just used my silpats and they can right up like any other cookie.
  • 2. NOTE: It is advisable to have several cupcake tins to work with, these must cool about 10-15 min before removing from tin. BEFORE YOU BEGIN: Cut out the bottom of the muffin paper liners leaving a slight edge up the side. Place them in your cupcake tin. I highly suggest you use ONLY white parchment paper line liners, Wilton makes them and I have found other brands. For some reason the colored cupcake papers will stick to the cookies. Another alternative that I did not have when I first started making these is to use Silpats, you can eliminate the muffin tins and liners and bake on a cookie sheet with silpat instead.
  • 3. Mix together butter, sugars, baking soda and salt till well combined. Add vanilla and egg and mix for 1 min. on med speed. Add flour a little at a time and mix on low, scraping sides of bowl as you go. If dough seems a little too dry just add a few drops of water to dough and mix.
  • 4. Once well combined I found that if I change from my ladle to my my dough hook it works better. Add both chips and pecans in by sprinkling them all around your mixing bowl. Turn mixer on lowest speed and mix together for about 30 sec. Scrap sides and repeat.
  • 5. Scoop dough out with a Tablespoon scoop and place on liners in cupcake tin or on silpat lined cookie sheet.
  • 6. Bake 375° for 9-10 minutes. (Baking time may vary from oven to oven). Remove from oven and immediately sprinkle a little coarse sea salt on top and VERY GENTLY place your fingers on top of the salt to make sure it adheres to the cookie, otherwise the salt tends to fall off when removing the cookie from the liner. IMPORTANT: Leave cookies in cupcake tin for at least 10 min, cookie should be cool when removing from tin. Leave cookie in liner for another 10-15 min then gently remove liner.

CRANBERRY AND WHITE CHOCOLATE CARAMEL CORN



Cranberry and White Chocolate Caramel Corn image

Looking for snack mix with a twist? Then check out this oven baked caramel popcorn flavored with cranberries and vanilla baking chips.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h20m

Yield 15

Number Of Ingredients 8

12 cups popped popcorn
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups sweetened dried cranberries
1 1/2 cups white vanilla baking chips

Steps:

  • Heat oven to 200°F. Divide popcorn between 2 ungreased 13x9-inch pans.
  • In 3-quart heavy saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes longer, stirring occasionally; remove from heat. Stir in baking soda.
  • Pour caramel mixture over popcorn; stir until well coated. Add 1 cup cranberries and 3/4 cup baking chips to each pan; toss until well coated. Bake 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 42 g, TransFat 1 g

LAYERED BROWNIES WITH WHITE-CHOCOLATE CARAMEL AND COCOA NIB GELATO



Layered Brownies with White-Chocolate Caramel and Cocoa Nib Gelato image

Provided by Michael Fagnoni

Categories     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Pecan     Vanilla     Birthday     Chill     Butter     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 27

Candied pecans:
1/2 cup sugar
1/4 cup water
1 cup pecan halves, toasted
Brownies:
1/2 cup (1 stick) unsalted butter
2 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
2 1/2 tablespoons all purpose flour
1/8 teaspoon salt
1/2 cup plus 1 tablespoon sugar
2 large eggs
1/2 teaspoon vanilla extract
White-chocolate caramel:
3 tablespoons water, divided
3/4 teaspoon unflavored gelatin
4 1/2 tablespoons sugar
Pinch of salt
6 tablespoons heavy whipping cream
4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1 1/2 tablespoons unsalted butter, diced, room temperature
Bittersweet-chocolate ganache:
2/3 cup heavy whipping cream
6 ounces bittersweet chocolate (54% to 60% cacao), chopped
Cacao Nib Gelato
Special Equipment
8x8x2-inch metal baking pan

Steps:

  • For candied pecans:
  • Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
  • For brownies:
  • Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
  • Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.
  • For white-chocolate caramel:
  • Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
  • Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
  • For bittersweet-chocolate ganache:
  • Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  • Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.

WHITE CHOCOLATE CARAMEL SLICE



White Chocolate Caramel Slice image

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

1 cup self-raising flour
1 cup brown sugar
1 cup desiccated coconut
1 cup quick oats
1 tablespoon cocoa powder
50 g butter, melted
395 g condensed milk
2 tablespoons golden syrup
30 g butter
200 g white chocolate, chopped, melted
30 g Copha

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 CHEESECAKE RECIPE - (4.2/5)



White Chocolate Caramel Cheesecake Recipe - (4.2/5) image

Provided by critty

Number Of Ingredients 17

CARAMEL SAUCE:
1 1/2 cups granulated sugar
1 3/4 teaspoons lemon juice
1 pint heavy cream
4 tablespoons unsalted butter
CRUST:
10 ounces graham crackers, crushed into crumbs
7 tablespoons unsalted butter
CHEESECAKE FILLING:
3 (8-ounce) packages cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
Pinch salt
Boiling water

Steps:

  • Before I get into making the sauce, let me share that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), 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 the 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. 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, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your 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 to 90 minutes until the center is just 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 you're ready to serve. Enjoy!

Tips:

  • Use a double boiler or heatproof bowl set over a saucepan of simmering water to melt the white chocolate and caramel chips. Stir constantly until smooth.
  • For the caramel sauce, use a heavy-bottomed saucepan and cook the sugar over medium heat until it reaches a golden amber color. Stir constantly to prevent burning.
  • To make the white chocolate ganache, combine chopped white chocolate and heavy cream in a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted and smooth.
  • If you don't have a piping bag, you can use a spoon to drizzle the white chocolate ganache over the caramel sauce.
  • For a more intense caramel flavor, use dark brown sugar instead of granulated sugar.
  • To make a gluten-free version, use gluten-free cookies or wafers.
  • Store the white chocolate caramel bars in an airtight container in the refrigerator for up to 3 days.

Conclusion:

White chocolate caramel bars are a delicious and easy-to-make treat. They're perfect for parties, potlucks, or just a special snack. With a few simple ingredients, you can create a dessert that is sure to impress your friends and family. So next time you're looking for a sweet treat, give these white chocolate caramel bars a try.

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