Make this delicious white chocoalte sauce and be rewarded with the best white chocolate mocha you've ever had.But don't stop there, pour this on everything from pancakes, to cake, to ice cream!
Pour the water, sugar, and sweetened condensed milk into a saucepan.
Add the salt.
Bring the mixture to a boil, stirring frequently. It will boil up, so keep an eye on it and regulate the heat so it doesn't boil over.
Boil the milk mixture for 5 minutes. (See Notes)
Off the heat, whisk in the cocoa butter as well as you can.
Return to the heat and boil for 2 additional minutes. The agitation from the boil will help to emulsify the cocoa butter into the sauce.
Remove from heat and whisk in the vanilla.
Pour into a heat-safe container and cool until just warm. Store in the fridge for up to 10 days.
Notes
To Control the thickness of the final sauce
Cook in a narrower pan for less evaporation and a thinner syrup.Cook in a wider pan for more evaporation and a thicker syrup.You can also control the thickness by keeping your sauce at a low boil for a thinner sauce and at a full, rolling boil for a thicker sauce.
Storage
Keep in the fridge for up to 10 days. Freeze for up to 3 months.
Short-Cut Recipe
Replace the water with milk.Replace the sweetened condensed milk, sugar, and vanilla with 6 oz chopped high-1uality white chocolate (check the label)Heat the milk and salt until steaming.Pour it over the chopped chocolate and whisk until smooth.