Welcome to our Christmas special.
RECIPE #1 (Thick White Chocolate Sauce)
2 cups white chocolate chips (or chopped white chocolate bars)
Fresh Milk 1 cup
Unsalted Butter 30g
A dash of salt
A few drops of vanilla flavour
RECIPE #2 (Thinner White Chocolate Syrup)
1 cups white chocolate chips (or chopped white chocolate bars)
Fresh Milk 1 cup
Unsalted Butter 15g
A dash of salt
A few drops of vanilla flavour
Yield: 500-600ml of white chocolate sauce.
The resulting white chocolate sauce should keep in the refrigerator for up to 2 weeks. The sauce would harden when refrigerated. Warm using a microwave or place jar in hot water to thaw before use. Enjoy!
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Music:
Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
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