Manjar (Dulce de Leche) from Scratch Recipe -
Manjar (Dulce de Leche) from Scratch Recipe

Manjar (Dulce de Leche) from Scratch

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  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. 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 More Reviews

Most Helpful Positive Review
Nov 07, 2008

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!

Most Helpful Critical Review
Jan 28, 2009

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.


15 Ratings

Nov 05, 2007

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??

Jan 29, 2009

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.

Dec 17, 2009

Tried it with heavy cream instead of whole milk and brown sugar; that worked like a charm.

Apr 19, 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.

Jan 04, 2010

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.

Mar 23, 2009

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.


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  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 44 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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