Manjar (Dulce de Leche) from Scratch

Manjar (Dulce de Leche) from Scratch

14
Makka 24

"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

1 h 5 m servings 85 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14
  1. 15 Ratings

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Most helpful positive review

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

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 th...

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 th...

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!

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 ...

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 ta...

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 i...

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 includin...

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.

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