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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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!
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.
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??
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.
Tried it with heavy cream instead of whole milk and brown sugar; that worked like a charm.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Manjar (Dulce de Leche) from Scratch
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 18
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