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.

Makka

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Recipe Summary

prep:
5 mins
cook:
1 hr 30 mins
total:
1 hr 35 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 or more.

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  • Stir in baking soda. Continue cooking until the caramelized milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.

Nutrition Facts

85 calories; protein 2g; carbohydrates 15.3g; fat 2g; cholesterol 6.1mg; sodium 44.1mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/08/2008
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! Read More
(56)

Most helpful critical review

Rating: 2 stars
01/04/2010
Coming from a Puerto Rican family I grew up on dulce de leche. This recipe turned out well but took a little too long. Dulce de Leche is actually known throughout all Latin countries including the Caribbean and is actually said to have originated in Argentina. Read More
(13)
17 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
11/07/2008
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! Read More
(56)
Rating: 4 stars
11/05/2007
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?? Read More
(28)
Rating: 5 stars
01/29/2009
Mine turned out great! Is the USA you have to use sweetened condensed milk otherwise it would be too runny (all milk seems watered down here). Other than that it is a good basic recipe that tastes great. Read More
(27)
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Rating: 5 stars
04/19/2011
This was my first attempt to make Dulce de leche from scratch and I am very pleased with the results. A few notes: 1) This takes time but if you cook it on low you only need to check in on it occasionally. When I made it I cooked on low and it took about 4.5 hours but at such a low heat I only needed to check in on it about once every half an hour. That means that it is not a hassle if you are doing other chores around the house. 2) It is very important to strain the dulce de leche before it is eaten or stored. The purpose of the baking soda in this recipe is to keep the milk from coagulating. That being said there will be some small amount of coagulation at the top and these weird bits will interfere with the other smooth delicious experience. I will note that in the past I have made dulce de leche by boiling the can of sweetened condensed milk and the raw ingredient approach produces a far superior result. Read More
(20)
Rating: 5 stars
12/17/2009
Tried it with heavy cream instead of whole milk and brown sugar; that worked like a charm. Read More
(19)
Rating: 2 stars
01/04/2010
Coming from a Puerto Rican family I grew up on dulce de leche. This recipe turned out well but took a little too long. Dulce de Leche is actually known throughout all Latin countries including the Caribbean and is actually said to have originated in Argentina. Read More
(13)
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Rating: 1 stars
03/23/2009
As written it does not work even with extra sugar. Making this takes time. Cook for one hour add 1/2 tsp of baking soda (let foam don't try to stir it in) cook for another 1-2 hours. Read More
(8)
Rating: 5 stars
01/18/2008
It's a fantastic recipe for caramel especially for parties! Read More
(7)
Rating: 1 stars
01/27/2016
this recipe did nor come out at all the way it should have. we spent 2 hours on it. we ended up just having to buy caramel. Read More
(6)
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