Dulce de Leche
(Latin American caramel spread)
Dulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Argentinian alfajores cookies. It is known as cajeta in Mexico, manjar blanco in Peru, Chile and Bolivia, and arequipe in Colombia.
About 3 cups
- Whole milk -- 4 cups
- Sugar -- 1 1/4 cups
- Vanilla -- 1 teaspoon
- Baking soda -- 1/4 teaspoon
Method
- Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
- Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
- Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.
Variations
- Goat's milk is used in Peru and Mexico.
it is known as manjar
it is known as manjar blanco in peru, not natillas.
You're right!
Natillas in Peru refers to natillas norteñas, which is more of a caramel custard than a spread. I have updated the information in the recipe. Thanks for the tip, Sandra!
Manjar
A more simple way of making manjar is to take a can of Sweetened Condensed Milk (NOT Evaporated Milk) remove the label and put it in a large sauce pan and boil it for at least 2 hours. Keep adding water so the can remains covered. When done, put cold water in the pan to let it cool off. Store leftovers in the refrigerator in a proper container. It is exactly the same as what I tasted in Santiago. So Delicious!!!
With sweetened condensed milk in the can
This is indeed a way many South American cooks make their own dulce de leche (manjar). I actually do it this way myself from time to time. Just be aware that there are cases where the can explodes, so I can't really "officially" endorse it. ;)
hi cindy! is ti possible to
hi cindy! is ti possible to cook it in a pressure cooker?tnx!