Preheat the oven to 250 F; for convection ovens, preheat to 225 F. White chocolate is very delicate, and you do not want to risk burning the chocolate.

Be very certain that all of your equipment is dry; a few drops only of water could cause your white chocolate to seize.

Spread the white chocolate over a rimmed baking sheet, preferably nonstick. Place it in the oven for 10 minutes, and then remove and stir the chocolate with a heat proof (and dry!) spatula.

Return it to the oven. Set one timer for 40 minutes, and then set another timer for 10 minutes. Repeat the removing and stirring every ten minutes.

The chocolate will gradually take on a deeper golden color. My chocolate was somewhat on the sticky and grainy side–you want fluid, but as long as it does not seize, we will fix that at the end.

When the chocolate is a deep golden color, at the 40-50 minute mark (so a total of 50-60 minutes), remove it from the oven. At this point, if it is fluid and smooth, mix it with the sea salt and 2 tablespoons of butter.

If, like mine, it is grainy, place it in a food processor with the salt and 3 tablespoons of butter and process smooth.

At this point, you need to decide how thick you want your glaze. If you want it to cascade down further and in a thinner layer, mix in another tablespoon of butter.

Set aside until needed; long term storage should be airtight after cooling and in the fridge because of the butter (plain caramelized white chocolate can be stored much like chocolate). Reheat in a double boiler over a pot of barely simmering water, while stirring.