White Chocolate Sauce
It’s easy to make a batch of white chocolate sauce. White chocolate chips and a generous amount of vanilla extract bring a lovely flavor, while condensed milk adds a milky sweetness. Use this sauce in hot and iced coffee, drizzled on ice cream or berries, or enjoy it by the spoonful.
Ingredients
- ½ cup granulated sugar (3 ½ ounces; 99 grams)
- 1 teaspoon cornstarch
- 1 cup milk (8 ounces; 226 grams)
- 1 (14-ounce) can sweetened condensed milk
- ½ cup white chocolate chips (about three ounces; 85 grams)
- 1 teaspoon vanilla extract
Instructions
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Whisk together granulated sugar and cornstarch in a medium (2 quart) pan. Break up any clumps of cornstarch. Add milk, and whisk until smooth. Heat until sauce gently boils. Whisk consistently to prevent the sauce from scorching.
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Reduce heat to low. (If you’re using an electric burner, remove the pan from the burner.) Add condensed milk. Stir until smooth.
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Add white chocolate chips. Stir until the white chocolate chips are melted. This takes about two minutes. (Return the pan electric stovetop if the chips don’t melt after two minutes. Heat over low heat.)
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Remove pan from heat. Add vanilla extract. Stir to combine.
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Store white chocolate sauce in the refrigerator for up to a week.
Recipe Notes
Variation: White Chocolate Fudge Sauce.
This white chocolate sauce is the perfect thickness to mix into hot and cold coffee. If you’d prefer your sauce with a thicker consistency, for ice cream or other desserts, make the following changes.
- Increase the cornstarch to 2 teaspoons.
- Reduce the milk to ½ cup.
- Increase the white chocolate chips to one cup.