MANJAR (DULCE DE LECHE) FROM SCRATCH
This is one hundred percent Chilean. It is a sort of caramel that can be found everywhere in Chile. Actually, most pastrymaking in my country has manjar in it. The truth is that one can eat manjar anytime during the day and in many different ways: with bread, cheese, cookies and, my favorite, with meringue. Some of my foreign friends love it, some others hate it, so I guess you must give it a try and judge then.
Provided by Makka
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h35m
Yield 16
Number Of Ingredients 4
Steps:
- Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue cooking, and continuously stirring until the milk has thickened and turned a caramel color, about 1 hour or more.
- Stir in baking soda. Continue cooking until the caramelized milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 15.3 g, Cholesterol 6.1 mg, Fat 2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 44.1 mg, Sugar 15.3 g
MANJAR BLANCO (DULCE DE LECHE)
Making Dulce de Leche from scratch is a lot easier than you might think. In Colombia we have 2 different ways to make it. Arequipe, which is from my hometown of Antioquia and is made with milk, sugar and cinnamon. And, Manjar Blanco, which is from Del Valle region and is made with milk, soaked
Provided by Erica Dinho
Number Of Ingredients 5
Steps:
- Place the rice with some water in a bowl and set aside for 2 days. Rinse and drain the rice.
- Place the soaked rice in a food processor or blender with 1 cup of whole milk.
- In a medium pot, place the rice and milk mixture, the rest of milk, sugar and salt and bring to a boil.
- Reduce the heat to medium-low, stirring often with a wooden spoon for about 3 hours or until the color changes to caramel and the mixture is thick as a pudding. Add the raisins and let it cool.
- Pour into a glass container and cover. Refrigerate up to a week.
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!
Provided by skylar
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h30m
Yield 50
Number Of Ingredients 7
Steps:
- Combine 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.
- As 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.
- Remove 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.
- After 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.
- Once 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.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 19.7 g, Cholesterol 7.8 mg, Fat 2.5 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 84.7 mg, Sugar 19.5 g
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