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Manjar (Dulce de Leche) from Scratch
April 16, 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.

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