Torani White Chocolate Sauce Recipe (Copycat Version)
This homemade Torani white chocolate sauce is easy to make, cheaper than store-bought, and fully customizable. With just a few ingredients, you can create a smooth, velvety, and preservative-free white chocolate sauce perfect for coffee, desserts, and more.
Ingredients
- 8 oz high-quality white chocolate chopped or chips
- ½ cup heavy cream
- ¼ cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- Pro Tip: Use high-quality white chocolate brands like Lindt Valrhona, or Ghirardelli for the best creamy texture.
Instructions
Melt the White Chocolate:
- Use a double boiler or microwave method to melt white chocolate.
- If using a microwave, heat in 20-second intervals, stirring in between to prevent burning.
Heat the Cream Mixture:
- In a saucepan over medium heat, warm the heavy cream and sweetened condensed milk until heated (do not boil).
Combine Ingredients:
- Slowly pour the warm cream mixture into the melted white chocolate while stirring continuously.
- Stir until the mixture is smooth, silky, and glossy.
- If the sauce is grainy, reheat on low heat and stir until fully combined.
Add Flavor:
- Stir in vanilla extract and a pinch of salt to enhance flavor.
- Mix well to ensure even distribution.
Cool and Store:
- Let the sauce cool at room temperature.
- Transfer to a jar or squeeze bottle for easy use.
- Store in the refrigerator and reheat before serving if needed.
- Pro Tip: If the sauce gets too thick, stir in 1 tbsp of warm milk or cream to adjust consistency.
Notes
- Storage: Refrigerate in an airtight container for up to 2 weeks.
- Reheating: Warm in a microwave (10-second intervals) or on low heat on the stovetop.
- Freezing: Freeze in ice cube trays and store for up to 3 months.
- Serving Ideas: Drizzle over coffee, ice cream, brownies, cheesecake, pancakes, and fruit.