Manjar or dulce de leche - traditional stovetop preparation
Recipe for homemade manjar or dulce de leche, a traditional Latin dessert made by caramelizing milk and sugar.
Cuisine Argentina, Colombian, Ecuadorian, Latin American, Peruvian, Venezuelan
Keyword Caramel, Dulce de leche, From scratch, Manjar
Cook Time 3hours
Total Time 3hours
8cupsof whole milk
2 to 2 ½cupssugar or panela/piloncillo raspaduraadjust based on the level of sweetness you prefer
Combine all the ingredients in large pot over medium low heat, stir until the sugar or panela is well dissolved. Reduce the heat to low.
Continue cooking until the mixture is significantly reduced and starts to thicken while the color changes from a creamy beige to a caramel tone – it will take between 2 ½ hours to 3 hours for the dulce de leche to be done.
During the first 1 ½ hours you will need to stir occasionally to prevent it from boiling over and sticking. During the last hour it needs to be stirred more frequently and has to be watched very closely to keep it from burning – you can also decrease the heat to low. Cook it until it has a dark amber or caramel tone and has a creamy consistency. Keep in mind that it will thicken more when it cools down.
Can be served warm or cold and must be kept refrigerated.