Equipment Needed
- An 8×8 inch baking pan
- Parchment paper
- Medium-sized, heavy-bottomed saucepan
- Rubber spatula
- Spoon or small squeeze bottle for caramel
Step-by-Step Instructions
First, let’s make our lives easier for later. I always line my 8×8 inch pan with parchment paper, leaving enough overhang on two sides to create a sling. This is a step I will never skip again after my first batch stubbornly stuck to the pan—trust me, this one works better. Now, in your heavy-bottomed saucepan, combine the white chocolate chips, the entire can of sweetened condensed milk, and the butter. Place this over the lowest heat setting possible. This isn’t a race; gentle warmth is our goal.
This is the stage that requires your full attention. I stand by the stove with my spatula, stirring almost constantly and making sure to scrape every corner of the pan. White chocolate is delicate and will seize into a grainy mess if it gets too hot. You’re waiting for it to melt into a completely smooth, glossy, and thick concoction. When there’s not a single chip left and it looks like a pool of vanilla silk, I immediately remove it from the heat. The smell is wonderfully sweet and creamy.
Now, off the heat, I stir in the pure vanilla extract and that generous pinch of fine sea salt. Don’t underestimate the salt—it cuts the sweetness and makes the caramel flavor pop in a way that will make a huge difference. I then pour about two-thirds of this luscious white base into your prepared pan and smooth it into an even layer. I take my slightly cooled, thick caramel sauce. If it’s too thick to drizzle, I warm it for literally 5 seconds, just until it’s pourable but not hot.(See the next page below to continue…)