Experimental Evaporated Milk Caramel
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Cook time: 
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Caramel sauce made with evaporated milk instead of cream in the hopes that it would resemble dulce de leche.
  • 120g (or ½ cup + 1 tablespoon) granulated sugar
  • 45g (or 3 tablespoons) salted butter, cut into 3 pieces
  • 185ml (or ¾ cup + 1 teaspoon) evaporated milk
  1. Add the sugar to a large saucepan. Heat over medium-high heat. At some point, you will notice that the sugar around the sides of the pan will start to melt. Start stirring with a heatproof rubber spatula at this point.
  2. As you stir the sugar, it will clump together. Keep stirring and eventually the sugar will melt into a golden caramel. Try squashing any remaining sugar clumps against the bottom of the pan with your spatula at this point. You want all the sugar to melt.
  3. Once all of the sugar has melted, gently add the butter. As soon as you add the cold butter to the hot caramel, the mixture will start to bubble. Stir as the butter melts.
  4. Once all the butter has melted, add the evaporated milk in a slow drizzle while stirring with a rubber spatula. Again, the mixture will start to bubble as soon as you add the cold milk.
  5. Stir until incorporated, then allow to cook for 3 minutes. The sauce will rise up in the pan as it cooks. In the meantime, prepare a shallow water bath in your kitchen sink by filling your sink with an inch of water.
  6. Take the sauce off the heat as soon as it has cooked for 3 minutes and carefully dip the bottom of your saucepan in the cold water. Stir with a rubber spatula to cool the sauce, then pour it in a heatproof container. Allow to cool to room temperature.
  7. This fake dulce de leche sauce stays soft and spreadable, even if you keep it in the fridge. Can be stored in an airtight container in the fridge for up to 3 weeks.
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/01/27/making-dulce-de-leche-10-minute-cheat-sauce/