Manjar Blanco Homemade Dulce de Leche

Versión en español

This recipe for homemade dulce de leche, made from scratch with just milk and sugar, was shared with me by a very dear and experienced cook friend, M. B. Carvajal. I reduced the cinnamon and omitted the vanilla. I like my Dulce de Leche, which is very simple.

Here in many big cities in the USA, one can buy Argentine dulce de leche from good brands, but with so much vanilla, for me, it is like eating something else. The Chilean version is more subtle.

This old recipe continues to produce delicious homemade dulce de leche. Making dulce de leche from scratch certainly requires patience and being afternoon—or morning-free. I usually read a magazine or book while I stir the pot.

Another treat for a Chilean living abroad is this Dulce de Leche bars or Manjar duro.

Homemade Dulce de Leche

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• Author: Pilar Hernandez
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 4 jars Bonne Maman (2 pounds)
• Category: Jam
• Method: Stove
• Cuisine: Chilean

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Description

Make from scratch with milk and sugar. Magnificent.

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Ingredients

Units MUS

• 2 liters of milk (preferably whole, but I have made it with 2% too)
• 500 grams of granulated sugar
• 1 cinnamon stick around 2″ (4 cm.) long

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Instructions

1. Place the ingredients in a large pot and cook over medium-high heat, stirring until it boils. Remember that milk tends to foam a lot.
   
2. Keep it boiling to reduce, and occasionally stir for the first hour. When it begins to thicken, stir more, it is better if you stir all the time.
   
3. After about 1 ½ – 2 hours, I will start taking a caramel color. Take a teaspoon full, let cool, and try.
   
4. Cook until the desired thickness. Let it cool a little before saving it in jars. Keep refrigerated. It lasts two months.
   

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