Manjar (Dulce de Leche) from Scratch

Manjar (Dulce de Leche) from Scratch

14
Makka 24

"This is one hundred percent Chilean. It is a sort of caramel that can be found everywhere in Chile. Actually, most pastrymaking in my country has manjar in it. The truth is that one can eat manjar anytime during the day and in many different ways: with bread, cheese, cookies and, my favorite, with meringue. Some of my foreign friends love it, some others hate it, so I guess you must give it a try and judge then."

Ingredients

1 h 5 m {{adjustedServings}} servings 85 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue cooking, and continuously stirring until the milk has thickened and turned a caramel color, about 1 hour. Stir in baking soda. Continue cooking until the milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.
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Reviews

14
  1. 14 Ratings

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Three stars only because it is so much work. In Peru, we just cook a can of sweetened condensed milk til thick and carmael colored. Or go the really easy way, visit the Mexican food isle of th...

I tried this recipe once and I didn't get the pudding texture at all and I think it is because the recipe doesn't have enough sugar. I am made it and I added 2 1/2 cups of sugar and it worked!

My son and I made this for a school project. Tasted great, but was runny soup; never got to the consistency of pudding. We cooked and stirred for over an hour. After we added the baking soda ...