Why not just heat white chocolate to 300F?

Suh-WEET question reader Lynn! I meant to address this issue before. I mean, why not? Sugar caramelizes around 300 degrees Fahrenheit and white chocolate has lots of sugar in it, so why not just crank the heat up and git r’ done quickly? The answer is because cocoa butter has a smoke point of around 270 degrees Fahrenheit, so heating white chocolate to 300 for as long as it would take to caramelize the sugar would burn the fat. Thanks for addressing my oversight, Lynn!