Meet your new “I need dessert in five minutes” hero: a 3-ingredient salted caramel situation that tastes like you worked way harder than you did. It’s creamy, caramel-y, and hits that sweet-salty balance that makes people go back for “just one more” spoonful.
This recipe is basically a no-bake caramel fluff that you can serve in little cups, spoon over brownies, or eat straight from the bowl (no judgment). Let’s make it.
Why You’ll Love This
It’s fast, unfussy, and genuinely impressive for three ingredients—think silky caramel cream with a salty edge, zero oven time, and a texture that feels like a fancy dessert bar did the most.
Ingredients
- Dulce de leche (about 1 cup / 300–330g): store-bought in a jar or can
- Cold heavy whipping cream (1 cup / 240ml)
- Flaky sea salt (1/2 to 1 teaspoon, to taste)
How to Make It
- Chill your tools. If you have time, pop a mixing bowl and beaters in the freezer for 10 minutes. Cold gear helps the cream whip faster and hold its shape.
- Whip the cream. Pour the cold heavy cream into your bowl and whip to soft peaks (it should look pillowy and leave gentle trails, but still be smooth and not stiff).
- Loosen the caramel. Spoon the dulce de leche into a separate bowl and stir it for 10–15 seconds to make it easier to blend. If it’s super thick, give it a few extra stirs until glossy.
- Fold, don’t stir. Add about 1/3 of the whipped cream into the dulce de leche and gently fold to lighten it. This step makes the final texture extra airy instead of dense.
- Combine the rest. Add the lightened caramel mixture back into the remaining whipped cream. Fold slowly until no streaks remain. Keep it gentle—overmixing can deflate the fluff.
- Salt it like a pro. Sprinkle in 1/2 teaspoon flaky sea salt and fold once or twice. Taste, then add more salt in tiny pinches until the caramel pops (most people land between 1/2 and 1 teaspoon).
- Serve or chill. Spoon into small glasses or bowls for instant dessert, or chill for 30–60 minutes for a thicker, mousse-like vibe.
- Finish (optional but elite). Right before serving, add a tiny extra pinch of flaky salt on top for that salted caramel “sparkle.”
Tips for the Best Results
- Use cold cream. Warm cream won’t whip as well, and you’ll lose that dreamy, cloud-like texture.
- Don’t overwhip. Stop at soft peaks before folding. If your cream goes grainy, the finished dessert can taste heavy.
- Fold gently. Think “scoop and turn” with a spatula. Stirring aggressively knocks out the air.
- Salt to taste. Dulce de leche sweetness varies by brand. Start with less salt, then level up.
- Flaky salt is the vibe. It dissolves enough for flavor but still gives tiny pops. If you only have fine salt, use about half the amount.
- Make it look fancy fast. Serve in small cups and swirl the top with a spoon. It reads “restaurant” with zero effort.
Variations
- Salted caramel dip: Make it slightly thicker by chilling 1–2 hours, then serve with apple slices, pretzels, or vanilla wafers.
- Parfait-style: Layer with crushed cookies (graham crackers, shortbread, or Oreos) in glasses for instant “I planned this.”
- Frozen treat: Freeze in a loaf pan for 2–3 hours, then scoop like semifreddo. Finish with extra flaky salt.
- Chocolate moment: Serve it over brownies or chocolate cake, or spoon into a bowl and top with chocolate shavings (the base stays 3 ingredients; toppings are optional).
- Coffee-core: Swirl a spoonful of strong, cooled espresso into individual servings for a caramel latte dessert vibe.
Storage & Reheating
Store this salted caramel dessert covered in the refrigerator for up to 3 days. It will thicken as it chills; give it a gentle stir to loosen before serving. This recipe isn’t meant to be reheated (warmth deflates the whipped texture), but if it’s too firm straight from the fridge, let it sit at room temp for 5–10 minutes.
FAQ
Can I use caramel sauce instead of dulce de leche?
You can, but the texture will change. Dulce de leche is thicker and gives that mousse-like body. If you use a pourable caramel sauce, the mixture can turn looser and may not hold up as well. If caramel sauce is all you have, chill longer and serve it more like a dip or spoonable cream.
My mixture looks runny—what went wrong?
Most often it’s one of three things: the cream wasn’t cold enough, the cream wasn’t whipped to soft peaks, or the mixture got overmixed and deflated. Pop it in the fridge for 60–90 minutes; chilling helps it set up. Next time, whip the cream a bit more before folding and keep the folding gentle.
How salty should “salted caramel” be here?
It’s personal, but the goal is “sweet first, then caramel, then a salty finish.” Start with 1/2 teaspoon flaky sea salt, taste, and add more in pinches. If using fine salt, start with 1/4 teaspoon and build up slowly.
Can I make this ahead for a party?
Yes—this is a great make-ahead dessert. Make it up to 24 hours in advance and keep it covered in the fridge. For the cutest serving, portion into small cups ahead of time and add a fresh pinch of flaky salt right before guests arrive.
What’s the best way to serve this as an actual “dessert,” not just a bowl of cream?
Go for small glasses or ramekins and add a little crunch: crushed cookies, pretzels, or toasted nuts on top. You can also layer it parfait-style with cookie crumbs, or spoon it over brownies or pound cake for an instant plated dessert moment.