Caramelised white chocolate has been having its moment in the spotlight lately.
Caramilk chocolate was the hot ticket item and was harder to find than toilet paper for a while there (although I had to laugh when the major supermarkets did a massive restock on the very week that I perfected this recipe)
This isn’t going to be the same. I’m just stating that up front.
Why? Because caramelisation requires sugar to occur…and this is sugar free.
BUT, I pondered it for a while and thought that browned butter would give it a very similar deep, toasty, caramelly flavour.
And I was right. This recipe needed no tweaks.
It’s perfect the way it is and I’m so happy with it.
I can’t wait to use it in some fabulous recipes that I have brewing away in my head.
So, if you’ve missed the Caramilk train or felt left out because of the sugar content, then please try this and let me know what you think.