Make Homemade White Chocolate Sauce!
Gather ’round, friends. I have something to tell you.
We have been lied to. Every one of us. We’ve been told that cooking real food is hard. And not just real food – any food. We’ve been deceived into believing that most foods must be purchased pre-made.
Take, for example, the time a friend of mine made my recipe for Homemade Alfredo Sauce for a church get-together. Every adult was like, “This is delicious. You made this? By yourself? How did you do it? You are amazing!” and my friend was like, “Actually it took about ten minutes and very little effort and all I did was follow a recipe.” (Though I personally still think she should take credit for being amazing.)
C’mon now. Pretty much anything that comes in a box or a jar or a bottle at the store can be made at home with healthier ingredients – and most foods are actually pretty easy to make. (Why hello, Gatorade. I did not buy you. I made you myself.)
Join me in offering a big smack-down of these lies. You can do this real food thing. I’m here to help. (And I’m also here to give you a White Chocolate Sauce recipe. What are friends for?)
When I served this sauce along with homemade Hot Fudge Sauce and homemade Caramel Sauce in my Iced Coffee Bar, some of my friends were like, “Where did you get those sauces? Wait. You made them?” When I told them how I did it, they were shocked at how easy it sounded. Measure, heat, stir, done. It’s too easy.
So yes. You can make Hot Fudge Sauce all by yourself. You can also make Caramel Sauce all by yourself. And now you can make White Chocolate Sauce – all by yourself. It’s all too easy!!
(This is the part where I pipe in with just a little warning: While these sauce recipes are easy and made with all real food ingredients – they are still full of sugar. Don’t drink these sauces or decide that they are a great substitute for vegetables. Instead, use them for an occasional special treat. Okeedokee.)
Homemade White Chocolate Sauce
- 1½ cups cocoa butter wafers
- ¾ cup heavy whipping cream
- ½ cup cane sugar (I use this sometimes when sucanat - which is brown - will change the color of the product too drastically)
- 1 teaspoon vanilla extract
- Stir cocoa butter wafers, cream, and sugar in a small saucepan over medium heat until wafers have melted and mixture is smooth.
- Remove from heat.
- Stir in vanilla.
- Serve warm.
Links you might need: cocoa butter wafers and cane sugar
Note: The sauce hardens in the fridge, so I recommend storing leftovers in a wide mouth jar so you can actually enjoy the leftovers. Take a look at the picture of the container I put our white sauce in and ask me how much fun it was to try and get the leftovers out of that. It is so good for you to learn from my mistakes.
Another note: Cocoa butter wafers are different from white chocolate chips. White chocolate chips are actually made from cocoa butter and sugar. For this white chocolate sauce recipe, you’ll need just the straight cocoa butter. It’s not cheap. I have found some at Amazon and Mountain Rose Herbs (Amazon is cheapest right now because of free Prime shipping). But let’s just say that while this recipe is delicious, I will not be making this recipe often. Cha-ching. (This is probably a good time to put another plug in for way-less-expensive-per-pound vegetables. Okeedokee.)
Enjoy this White Chocolate Sauce on ice cream, in your Iced Coffee Bar, in your hot coffee, in your hot chocolate…and what else?
This post contains affiliate links.
michelle says
Do you have a referral code for mountain rose herbs? I will be placing a tea order this weekend! Thanks! The sauce looks delicious and I had to laugh when you warned us not to replace it with vegetables!
Laura says
No referral code, but the link in this post for MRH is my affiliate link, which I would love for you to use as it would help support my work here. :)
Shannon P. says
Laura – I just have to confess – I LOVE you. Though I don’t know you personally, I feel like I do after following your wonderful blog.
I was a self-professed anxiety maniac when it came to feeding my family. Worried about every carb, gram of sugar and traditionally produced piece of meat, I made myself a nervous wreck because I couldn’t afford to buy thousands of dollars in grass-fed beef and organic-everything. Now, thanks to your wonderful advice and helpful, down-to-earth blog, I feed my family as healthy as I can on a budget. Every time I buy something that is non-organic/non-grass-fed/etc., I pray and ask God to nourish it to our bodies— because he is bigger than food coloring or pesticides. And, I enjoy every meal and go to sleep without worrying.
Also, I make my family fun foods like homemade Gatorade and fudge sauce – and enjoy every sip or bite without guilt.
You have been an inspiration to me. May God bless you for everything you do!
Shannon
DE! says
You make it look so easy, and delicious.
Marcie says
Do you think you could do white chocolate chips instead? I was wondering if you could combine the cocoa butter and sugar amounts to equal the amount of white chocolate chips (meaning actual white chocolate chips) and the same amount of cream. Bottom line: 2 cups white chocolate chips and 3/4 cup of cream + the vanilla – how do you think that would work?
Laura says
Should work well! :)
Melissa S. says
I just made this- but with raw cacao butter & pure monk fruit extract instead of cane sugar (monk fruit is natural, doesn’t affect blood sugar, and tastes great). It was soooooo delicious!! Thank you so much!!
Nichole says
I just made this using Swerve sugar substitute and it tastes great! I am going to try it in my keto iced coffee tomorrow.
Rhiannon says
Could you ise Almond milk instead of cream?