Introduction
This is a wonderfully simple and indulgent dessert — a creamy dulce de leche made using only three ingredients. Despite its minimal ingredient list, it delivers a rich, smooth, caramel-like flavor reminiscent of classic dulce de leche — but without using milk or cream. It’s dairy-free (apart from the butter), quick to make on the stovetop, and perfect as a topping or as a standalone treat.
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Ingredients
Based on the recipe:
395 grams (14 oz) sweetened condensed milk
½ cup (90 grams / ~3.2 oz) sugar
2 tablespoons (25 grams / ~0.9 oz) butter
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Instructions
1. Caramelize the Sugar
Take a thick-bottomed saucepan and add the sugar.
Heat it over medium heat, stirring occasionally, until the sugar melts completely and becomes a smooth amber liquid.
Once the sugar is fully melted, turn off the heat briefly.
2. Add the Butter
Stir in the butter into the melted sugar until it’s fully melted and incorporated.
Be careful – the sugar is very hot.
3. Incorporate the Condensed Milk
Return the pan to medium heat.
Slowly add the sweetened condensed milk gradually, in increments, while stirring constantly after each addition. This helps prevent burning and ensures a smooth mixture.
Once all the condensed milk is added, lower the heat and continue stirring over low heat.
4. Cook Until Creamy
Keep stirring continuously until the mixture becomes slightly creamy and glossy.
Cooking time will depend on how firm or soft you want the final texture: for softer texture, remove from heat a little earlier; for firmer consistency, cook a bit longer.
5. Cool Down
After achieving the desired texture, turn off the heat.
Place the pan in a tray of ice water (an ice bath) and stir occasionally to help it cool faster.
Once cooled, transfer the creamy dulce de leche into a serving dish.
6. Serve
It can be served immediately, or you can chill it more in the refrigerator if you want it thicker or more set.
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Description
The result is a silky, rich, caramel-like dessert with a deep sweetness from the condensed milk and a buttery undertone from the butter. The texture is glossy and smooth — not gritty or grainy if done right — and it has the flavor profile of traditional dulce de leche, but made in a simpler way. Because it’s essentially cooked sweetened condensed milk + sugar + butter, it’s much faster to make than slow-cooked traditional dulce de leche.
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Tips
Use a heavy-bottomed pan: This helps prevent hot spots and reduces the risk of burning the sugar.
Stir constantly once you begin adding the condensed milk: helps avoid scorching and ensures even cooking.
Control the texture by your cooking time: less time = softer, more time = thicker.
Cool quickly: An ice bath helps stop the cooking process so it doesn’t over-thicken, and stirring while cooling helps maintain smoothness.
Storage: Store in an airtight container in the fridge. When cold, the mixture will thicken more, so you may need to warm it slightly before serving (or let it sit at room temp for a while).
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Variations
Here are some ideas if you want to tweak or extend the recipe:
Flavored Dulce de Leche: Add a pinch of sea salt for a salted caramel-style dulce de leche.
Vanilla: Stir in a little vanilla extract at the end of cooking for a vanilla caramel flavor.
Spiced: Add a small pinch of cinnamon or nutmeg while cooking for warmth.
Chocolate Dulce de Leche: Once cooked, stir in some melted chocolate or cocoa powder to turn it into a chocolate-caramel cream.
Nutty: Mix in finely chopped nuts (like pecans or almonds) for added texture after cooling.
Layered dessert: Use it as a layer in a dessert jar, with whipped cream, fruit, or cookies.
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Common Mistakes / Corrections
Sugar crystallizes: If the sugar recrystallizes (becomes grainy), try warming the pan slightly and stirring until it smooths out, or add a teaspoon of water and gently melt it again.
Burning the mixture: If it scorches, unfortunately, it’s hard to fix — better to discard and start over, using a lower heat and stirring more.
Too thin: If after cooling it’s too runny, you can gently reheat and cook a bit more (on low) while stirring.
Too thick or hard: If overcooked and becomes very firm, micro-warming it (in short bursts) and stirring can soften it again.
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Enjoy!
This creamy dulce de leche is great on its own — spoon it into small bowls for dessert, or drizzle it over things like pancakes, waffles, ice cream, or fruit. You can also use it as a filling for pastries, cakes, or crepes. It’s a versatile, rich, and indulgent treat that feels a bit luxurious, but is super simple to make.