Manjar (Dulce de Leche) from Scratch

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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.
By Makka
cook:
1 hr 30 mins
total:
1 hr 35 mins
prep:
5 mins
Servings:
16
Yield:
2 cups
Manjar (Dulce de Leche) from Scratch

Ingredients

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

Directions

  • 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

Per Serving:
85 calories; protein 2g; carbohydrates 15.3g; fat 2g; cholesterol 6.1mg; sodium 44.1mg. Full Nutrition
© Copyright 2022 Allrecipes. All rights reserved. Printed from https://www.allrecipes.com 05/20/2022
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