White Chocolate Syrup
Stir White Chocolate Syrup into your morning coffee or evening cocktails for creamy, sweet sips.
Servings 16 ounces
Calories 87kcal
Ingredients
- 8 ounces white chocolate chips about 1¼ cups, I used Ghirardelli
- ½ cup half-and-half
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, combine white chocolate chips and half-and-half.
- Stir frequently until the ingredients are combined and the chips are fully melted, with no lumps remaining. Remove from heat.
- Stir in the vanilla extract.
- Let cool. Store in an airtight container in the fridge.
Notes
Here are some tips and tricks for making this recipe:
- Whether you use white chocolate chips or bars, weigh the white chocolate for the right ratio to half-and-half.
- For a thicker syrup, use heavy cream. For a thinner syrup, use whole milk.
- Keep the heat at medium or even medium-low. White chocolate burns quickly, and there’s no going back once it burns. Cook the mixture until the chips are just melted.
Nutrition
Serving: 1ounce | Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 17mg | Potassium: 51mg | Fiber: 0.03g | Sugar: 9g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 0.04mg
