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Homemade Manjar Dulce de Leche

125 min 10 servings Medium
Manjar, also known as dulce de leche, is a beloved sweet treat across Latin America, adored for its velvety texture and rich caramel flavour. Making it from scratch allows you to control the sweetness and consistency, resulting in a versatile spread that can elevate any dessert. This homemade version is perfect for those who appreciate the traditional methods of cooking and enjoy the satisfaction of creating something delicious with their own hands. Whether you're spreading it on toast, drizzling it over ice cream, or using it as a filling for cakes, this recipe guarantees a luscious outcome.

Instructions

1

Prepare the ingredients

In a heavy-bottomed pot, combine whole milk, granulated sugar, and baking soda.

Pro tip: A heavy-bottomed pot prevents the mixture from burning.

2

Start the cooking process

Place the pot over medium heat and stir constantly until the sugar dissolves completely.

Pro tip: Stirring helps maintain an even consistency and prevents sticking.

3

Simmer the mixture

Once the mixture comes to a gentle boil, reduce the heat to low and let it simmer. Stir occasionally for 1 to 1.5 hours.

Pro tip: Keep an eye on the mixture to prevent it from boiling over.

4

Achieve the desired colour

Continue to cook until the mixture turns a deep caramel colour and thickens to your desired consistency.

Pro tip: The longer you cook, the thicker it will become.

5

Add the vanilla

Remove the pot from heat and stir in the vanilla extract for added flavour.

Pro tip: Vanilla enhances the overall flavour profile.

6

Cool and store

Allow the manjar to cool slightly before transferring it to a jar. Store in the refrigerator.

Pro tip: Use airtight containers to maintain freshness.

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Tips & Tricks

  • Use a heavy-bottomed pot to prevent scorching.
  • Stir constantly for an even consistency.
  • Adjust sweetness by adding more sugar if needed.
  • Store in airtight containers for longer freshness.

Frequently Asked Questions

What is the difference between dulce de leche and manjar?

Dulce de leche and manjar are essentially the same, both being caramelized milk and sugar. The terms vary regionally.

How long does homemade manjar dulce de leche last?

Homemade manjar dulce de leche can last up to two weeks in the refrigerator and up to three months in the freezer.

Can I use low-fat milk to make manjar dulce de leche?

It's best to use whole milk for a richer flavour and creamier texture, but low-fat milk can be used with slightly different results.

Is manjar dulce de leche gluten-free?

Yes, manjar dulce de leche is naturally gluten-free, as it contains milk, sugar, baking soda, and vanilla.

How do I know when the manjar is done cooking?

The manjar is done when it reaches a deep caramel colour and thickens to your desired consistency.

Serving Suggestions

Serve your homemade Manjar Dulce de Leche drizzled over pancakes or waffles for a decadent breakfast. It's also perfect as a filling for pastries or simply enjoyed on its own. Store any leftovers in an airtight jar in the refrigerator for up to two weeks. If you want to make it ahead, it can also be frozen for up to three months. Just thaw it in the refrigerator before using.

Nutrition per serving

150

Calories

3g

Protein

4g

Fat

26g

Carbs