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!
- Serves: 50 persons
- 1gallon whole milk
- 4cups white sugar
- 1cup granular sucralose sweetener (such as Splenda®)
- 2teaspoons vanilla extract
- 2teaspoons baking soda
- 2tablespoons water
- 1pinch salt
Step 1Combine 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.
Step 2As 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.
Step 3Remove 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.
Step 4After 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.
Step 5Once 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.