Manjar (Dulce de Leche) from Scratch


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.

Prep Time:
5 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 35 mins
2 cups


  • 1 quart whole milk

  • 1 cup white sugar

  • ½ teaspoon vanilla extract

  • ¼ teaspoon baking soda


  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 or more.

  2. 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 (per serving)

85 Calories
2g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 85
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 6mg 2%
Sodium 44mg 2%
Total Carbohydrate 15g 6%
Total Sugars 15g
Protein 2g
Calcium 69mg 5%
Potassium 88mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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