Manjar (Dulce de Leche) from Scratch

Manjar (Dulce de Leche) from Scratch

14 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Makka
Recipe by  Makka

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  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)

Rate This Recipe
JOCECILIA
71

JOCECILIA

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 the grocery store. You can buy a can of prepared dulce de leche (La lechera by Nestle). try it as a filling for your favorite cake roll recipe. One can fills one 12" cake roll.

clocita
49

clocita

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!

cathadavis
25

cathadavis

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 it foamed up but did not thicken as the recipe describes. We got tired of cooking it after an hour and 30 minutes total so into the fridge it went hoping it would firm up. No luck. Not sure if we over cooked it or if there is an ingredient missing from the recipe. Would make it again if I knew how to make it thicken. Any suggestions??

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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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