Manjar or dulce de leche - traditional stovetop preparation

4.9(139)

Recipe for homemade manjar or dulce de leche, a traditional Latin dessert made by caramelizing milk and sugar.

·published 2013-03-04

ArgentinaColombianEcuadorianLatin AmericanPeruvianVenezuelanSweet

Servings

['2', '2 cups']

Total time

Calories / serving

—

Ingredients (4)

serves

8 cups of whole milkmilk
2 to 2 ½ cups sugar or panela/piloncillo raspadura (adjust based on the level of sweetness you prefer)
1 teaspoon vanillavanilla
¼ teaspoon baking sodabaking-soda

Instructions (4 steps)

01Combine all the ingredients in large pot over medium low heat, stir until the sugar or panela is well dissolved. Reduce the heat to low.
02Continue cooking until the mixture is significantly reduced and starts to thicken while the color changes from a creamy beige to a caramel tone – it will take between 2 ½ hours to 3 hours for the dulce de leche to be done.
03During the first 1 ½ hours you will need to stir occasionally to prevent it from boiling over and sticking. During the last hour it needs to be stirred more frequently and has to be watched very closely to keep it from burning – you can also decrease the heat to low. Cook it until it has a dark amber or caramel tone and has a creamy consistency. Keep in mind that it will thicken more when it cools down.
04Can be served warm or cold and must be kept refrigerated.