White Chocolate Syrup
A creamy and rich white chocolate syrup made with just four simple ingredients! Perfect for coffee, desserts, or as a topping for pancakes and waffles. Quick and easy to make at home with customizable sweetness and no preservatives.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup of syrup
- Category: Sauce/Topping
- Method: Stove
- Cuisine: American
Ingredients
- 8 oz white chocolate, chopped
(Use high-quality white chocolate for the best results. Ghirardelli is a favorite!) - 1/2 cup half-and-half
(Adds richness and prevents the syrup from hardening too much.) - 1 tablespoon unsalted butter
(Enhances the creamy texture and flavor.) - 1 teaspoon clear vanilla extract
(Keeps the syrup white and adds a subtle vanilla note.)
Instructions
- Chop White Chocolate:
Finely chop the white chocolate so it melts evenly. Place it in a heatproof bowl. Heat Half-and-Half and Butter:
In a small saucepan over medium heat, warm the half-and-half and butter until hot but not boiling.Combine:
Pour the heated mixture over the chopped white chocolate. Let it sit for one minute, then stir until the chocolate is fully melted and smooth.Add Vanilla:
Mix in the clear vanilla extract to enhance the flavor.Cool and Store:
Allow the syrup to cool before transferring it to a jar or squeeze bottle. Store in the refrigerator for up to two weeks.
Notes
- For a dairy-free option, substitute half-and-half with coconut cream or almond milk and use dairy-free white chocolate.
- Adjust sweetness by choosing a higher-quality chocolate with less sugar.
- Reheat gently in the microwave or a saucepan if the syrup thickens in the fridge.
Find it online: https://junorecipes.com/white-chocolate-syrup/