17 comments


  • This looks amazing and exactly what I was looking to add to a dish I have in mind. Thanks for the recipe! Also, I love the banter~

    August 09, 2014
    • Thanks Efrain – Enjoy it! It tastes good on just about everything. :)

      August 10, 2014
  • Chris

    This looks amazing! Do you know how long it will keep in the fridge? Have you ever tried to can it for gifts? Thanks!

    February 09, 2014
    • Hi Chris,

      Thanks, the sauce is pretty decadent and delicious. ;) Mine lasted 2 weeks (because we ate it). If you keep it refrigerated, you could probably keep it up to a month. Because the sauce is low acid, I would not recommend canning it.

      February 10, 2014
  • [...] White Chocolate Creme Brulee Sauce – My Man’s Belly Sour Cherry Rum Sauce – Recipe Renovator Salted Butter Caramel Sauce – The Urban Baker Sunday Toppings – What Kate Ate Homemade Magic Shell – 52 Kitchen Adventures [...]

    February 26, 2012
  • Love it! Right on top of the said apple dessert!!

    September 11, 2011
  • Sounds delicious! I definitely have to try this one!

    September 10, 2011
    • You won’t be disappointed!

      September 10, 2011
  • Becki

    HILARIOUS post, I did LOL. And I love the label for the bottle, perfect!!

    September 10, 2011
    • Thanks. I’m thinking the marketing team at some porn company is going to love it. Although they may change the direction of the sauce.

      September 10, 2011
  • Dear goodness, I’m cracking up at the stack of oozing raspberries. And edible body paint, who knew, what’s a great idea!

    September 08, 2011
  • Madonna

    Can you tell me more about the white chocolate? Brand? Where did you get yours? I am soy sensitive and most all have soy lecithin as an ingredient. By chance do you know of a brand that does not? That would be a real find and just in time for Christmas candy making.

    Very cute article.

    September 07, 2011
    • Thanks Madonna.

      I checked the white chocolate that I used (got it from Whole Foods) and it contains soy lecithin. However, it looks like Michel Cluizel makes white chocolate bars, and chips, that do not use soy lecithin as their emulsifier. It looks like they use Colza lecithin which is made from oil from the seeds of the plant that produces Swedish turnips. I found their bars in several places online. They are not inexpensive…but it looks like the rest of their chocolate bars are also soy lecithin free.

      September 08, 2011
  • Looks great! I’m not always the biggest fan of white chocolate, but it appears that you’ve probably masked its flavor enough in this recipe to make it worthy of trying! Love the raspberry pic ;)

    September 07, 2011
    • This has the same ingredients as that bottled version. ;)

      September 07, 2011
  • Jessica / Green Skies and Sugar Trips

    I already said this, but sweet lord I’m gonna say it again….. pardon my yankee mouth, but holy Fu@k!!!!! I’m a gonna clutch my pearls, it’s hotter than a firefighter’s boxers in here!!!!!

    And I love the banter and the “advice”, you always have me ROTFL ! <3 :-)

    September 07, 2011
    • Don’t pull the pearls too hard. Unless you intend to replace with a pearl necklace of another source. ;) And if you’re using some of this sauce…it’s bound to happen.

      September 07, 2011

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