Desserts
Manjar Casero
Chilean dulce de leche cooked slowly until you get a thick and smooth caramel.
VegetarianGluten-free
Ingredients
- 1 liter of whole milk
- 350 g of sugar
- 1 tsp of vanilla extract
- 1/4 tsp of baking soda
- 1 pinch of salt
Step-by-step
Using a different robot? Switch it here:
- Put in the mixing bowl the milk, the sugar, the vanilla, the baking soda and the salt.
- Mix 20 sec/speed 4 to dissolve the sugar.
- Program 30 min/100°C/speed 2 without the measuring cup, placing the basket on the lid to avoid splashes.
- Continue cooking 30 min/95°C/speed 2 until it starts to take a caramel color.
- Keep cooking 20 min/90°C/speed 3, watching that it takes a golden color and thickens.
- The manjar is ready when, on running the spatula, you see the bottom of the mixing bowl.
- Let it cool; it will thicken more as it cools. Store in a sterilized jar in the refrigerator.
Tips
- The baking soda helps achieve the characteristic caramel color.
- Watch the cooking at the end so it does not burn.
- Use it to fill alfajores, pancakes or over toasted bread.
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