Creamy Manjar (Dulce de Leche)
Creamy Manjar, also known as Dulce de Leche, is a sweet and rich caramel-like spread popular in Latin American cuisine. To make it, condensed milk is simmered slowly until it transforms into a thick, creamy caramel consistency with a deep golden-brown color. This process can be achieved through traditional stovetop cooking or by using a pressure cooker for faster results.The basic recipe involves pouring condensed milk into a pot or pressure cooker, then heating it gently while stirring continuously to prevent scorching. As the milk cooks, it caramelizes and thickens, developing its signature flavor. Once the desired consistency is reached, the manjar is cooled and can be used as a spread on bread, toast, or pastries, or as a filling in cakes, cookies, and other desserts.Creamy Manjar (Dulce de Leche) is loved for its indulgent sweetness and creamy texture, making it a beloved treat across various Latin American countries and beyond.
Ingredients
- 1 gallon whole milk
- 4 cups white sugar
- 1 cup granular sucralose sweetener (such as Splenda®)
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 tablespoons water
- 1 pinch salt
Instructions
- 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
Calories: 110kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 85mgPotassium: 112mgSugar: 20gCalcium: 88mg
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