CREAMY MANJAR (DULCE DE LECHE)
I got my first taste of this creamy caramel in Chile. Knowing I couldn't buy it where I live in the United States, I practiced with trial and error until I found this lovely recipe. Use as a spread on toast or rolls, add to brownie recipes, sandwich between sugar cookies, stir into coffee, or find your own way to enjoy this creamy Latin American caramel!
Provided by skylar
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h30m
Yield 50
Number Of Ingredients 7
Steps:
- Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.
- As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.
- Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.
- After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.
- Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 19.7 g, Cholesterol 7.8 mg, Fat 2.5 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 84.7 mg, Sugar 19.5 g
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Man Parkash
[email protected]I'm not sure how I feel about the taste of this manjar dulce de leche.
Uju Gift
[email protected]This recipe seems a bit too complicated for me.
Hendrik Roets
[email protected]I'm not sure I have all the ingredients for this recipe.
Ssmm Mm
[email protected]This recipe is a great way to use up leftover milk.
Tirzah Chase
[email protected]I'm going to make this recipe for my next party.
alexis teguia
[email protected]This recipe is a must-try for any fan of dulce de leche.
Katharin Hamine
[email protected]I can't wait to try this recipe! It looks so delicious.
seven40seven
[email protected]This manjar dulce de leche is the perfect topping for my morning pancakes.
Patrick McKenna
[email protected]I love this recipe! It's so easy to make and the results are always amazing.
FlashOut247
[email protected]This recipe is a game-changer! I'll never buy store-bought manjar dulce de leche again.
Md Mf
[email protected]OMG, this manjar dulce de leche is heaven in a jar!
Asif jann
[email protected]This is the creamiest, most delicious manjar dulce de leche I've ever tasted. I highly recommend it!
mosaddek hossen
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's my go-to recipe for manjar dulce de leche.
Murad khan king
[email protected]This recipe is so easy to follow, even for a beginner like me. I'm so glad I tried it!
Zenitsu Agatsuma
[email protected]I'm not a huge fan of dulce de leche, but this recipe changed my mind! It's so creamy and delicious, I could eat it by the spoonful.
Basil McCoy
[email protected]This is the best manjar dulce de leche I've ever had! It's so smooth and creamy, and it has the perfect amount of sweetness.
Lado Kakauridze
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the creamy texture and the rich flavor.
Ahsan Awan
[email protected]This manjar dulce de leche recipe is a keeper! It's so creamy and delicious, and it's perfect for spreading on toast, pancakes, or waffles.