Manjar (Dulce de Leche) from Scratch

SUBMITTED 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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Read Reviews (2)

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PREP TIME	5 Min
COOK TIME	1 Hr
READY IN	1 Hr 5 Min
Original recipe yield 2 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 quart whole milk
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

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

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REVIEWS

Reviewed on Jan. 18, 2008 by Juls

It's a fantastic recipe for caramel especially for parties! MORE

Reviewed on Nov. 5, 2007 by cathadavis

My son and I made this for a school project. Tasted great, but was runny soup; never got to... MORE

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Recipe Submitter:

Makka

	Cooking Level: Intermediate Home Town: Santiago, Santiago Metropolitan Region, Chile Living In: Windham, New York, USA
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