Step 1

Preheat the oven to 250F (120 C)

Step 2

Chop the white chocolate it into coarse pieces.

Step 3

Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.

Step 4

Remove it from the oven and spread it with a clean, dry spatula.

Step 5

Continue to cook for and additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky (and even unpleasant), but keep stirring and it will smooth out and caramelize.

Step 6

Cook until the white chocolate is deep-golden brown, and caramelized. Stir in a good pinch of sea salt.

Step 7

If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.

Step 8

Store in a jar, at room temperature, until ready to use. It should keep for several months, if stored in a cool, dry place.