Jams & preserves
Homemade Manjar Blanco
Thick Peruvian dulce de leche, the base of many criollo desserts.
VegetarianGluten-free
Ingredients
- 1 liter fresh milk
- 300 g sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cinnamon stick
Step-by-step
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- Put the milk, sugar, baking soda and cinnamon stick in the mixing bowl. Set 5 min/90°C/speed 2.
- Remove the cinnamon stick. Set 30 min/100°C/speed 2 with the steaming basket over the lid instead of the measuring cup so it can evaporate.
- Once it turns caramel-colored and thick, add the vanilla and mix 30 sec/speed 3.
- Pour into a clean jar and let cool before sealing.
- Keeps refrigerated for up to a week.
Tips
- The baking soda helps give it the characteristic golden color.
- It thickens more as it cools, so don't overcook it.
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