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Manjar (Dulce de Leche)

Chilean · Dessert · Easy

Manjar (Dulce de Leche)

Total
2 hr 25 min
Prep
35 min
Serves
16
Calories
90
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Milk and sugar slowly turn amber and thick enough to spread. Vanilla rounds out the caramelized flavor of this spoonable milk confection.

Slow evaporation concentrates Manjar (Dulce de Leche) into a glossy spread. The color deepens gradually as the milk cooks, then changes faster near the end when there is less water left in the pan.

Use a wide, heavy saucepan and stay nearby for the final stretch. The mixture thickens further as it cools, so stop while it still falls from the spoon in a broad ribbon.

SweetCreamyRichMake AheadVegetarianGluten-freeNut-freeEgg-free

Method

  1. Combine whole milk and sugar in a wide, heavy 3-quart saucepan. Warm over medium heat for , stirring, until the sugar dissolves and the milk begins to simmer.

  2. Remove briefly from the heat and stir in baking soda; the milk will foam. Return to low heat and simmer uncovered for , stirring regularly and more often as it thickens.

  3. When amber and thick enough that a spatula leaves a trail across the bottom, remove from the heat and stir in vanilla extract. Scrape into a heatproof bowl.

  4. Cool for , then cover and refrigerate. The batch makes about 2 cups, or sixteen 2-tbsp servings.

Forkue tips

  • Lower the heat as the mixture thickens; rapid bubbling near the end makes the bottom scorch.

Storing and reheating

Refrigerate in a covered container for up to 2 weeks. Warm a portion gently with a splash of milk if you want a pourable sauce.

Kitchen gear

Heavy saucepanTop picks on Amazon
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Nutrition per serving, estimated

90Calories
2gProtein
16gCarbs
2gFat

Manjar (Dulce de Leche): FAQ

Why is it grainy?

Sugar crystals or a scorched milk skin may have been stirred in. Use gentle heat and scrape the bottom regularly without dragging dried residue from high on the pan.

Can I use it to fill cookies?

Yes, chill it until spreadable first. If it is still too loose, return it to a pan and reduce gently, then cool again.

How do I store and reheat Manjar (Dulce de Leche)?

Refrigerate in a covered container for up to 2 weeks. Warm a portion gently with a splash of milk if you want a pourable sauce.

How long does Manjar (Dulce de Leche) take?

About 2 hr 25 min in total: 35 min prep and 1 hr 50 min cooking.

What do I need to make Manjar (Dulce de Leche)?

The key ingredients are whole milk, vanilla extract and baking soda, plus pantry basics.

Any tips for Manjar (Dulce de Leche)?

Lower the heat as the mixture thickens; rapid bubbling near the end makes the bottom scorch.

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