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
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
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
DULCE DE LECHE (FROM SCRATCH!)
This is soooo good! I got this recipe from an Ice Cream Recipe Exchange site. Find the original at http://frozentreats.blogspot.com/2008/09/dulce-de-leche.html. I initially made it for Dulce de leche Ice Cream, but I cooked the left over part into candy. I didn't have any whole milk, so I subbed 2% and half and half and I used 1 tsp pure vanilla extract instead of the vanilla bean. My husband loved the texture and taste! Haven't made the ice cream yet, but this is the best Dulce de leche I've ever had! Cook time varies depending on desired consistency.
Provided by EmJoMay
Categories Candy
Time 1h8m
Yield 2 1/3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy pan with tall sides (I'd recommend a stock pot), combine the milk and sugar.
- Split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a simmer, stirring until the sugar is dissolved.
- When it has reached a simmer, remove from the heat and add the baking soda and water, stirring vigorously.
- When the mixture settles down, return the pan to the heat and bring to a brisk simmer.
- Simmer for about one hour, or until it turns golden brown. You don't have to stir constantly. I worked around the kitchen and stirred it every once in a while.
- After the milk mixture has changed to a deep golden brown check it more frequently. This is where you can decide just how dense and thick you want it to be.
- If you want it pourable, like caramel sauce, wait just until it reaches the consistency of maple syrup - about 20 minutes after the color change - and take it off the heat.
- Strain through a mesh strainer into a glass jar or container and let cool. To make the ice cream, I removed the amount the recipe called for at this stage.
- If you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer.
- To make the candy, keep simmering and stir the mixture constantly.
- Once it's the consistency you want, remove from heat.
- Let it cool a bit and then mold it into whatever shapes you'd like.
- Cool candy on wax paper.
Nutrition Facts : Calories 349.7, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 276.9, Carbohydrate 61.3, Sugar 50, Protein 8
More about "manjar dulce de leche from scratch recipes"
HOMEMADE DULCE DE LECHE OR MILK CARAMEL - LAYLITA'S …
From laylita.com
4.9/5 (131)Category SweetsServings 2Total Time 3 hrs
- 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.
MANJAR (DULCE DE LECHE) FROM SCRATCH - YUM TASTE
From yumtaste.com
Estimated Reading Time 50 secs
MANJAR NESTLE. MILK CARAMEL SPREAD. DULCE DE LECHE. 500 GRMS
From amazon.ca
Reviews 12
HOW TO MAKE HOMEMADE DULCE DE LECHE - BAKERS ROYALE
From bakersroyale.com
DULCE DE LECHE (MANJAR) - REACH THE WORLD
From reachtheworld.org
MANJAR (DULCE DE LECHE) FROM SCRATCH
From pinterest.com
“HOMEMADE” DULCE DE LECHE - THE PIONEER WOMAN
From thepioneerwoman.com
DULCE DE LECHE - TRADITIONAL ARGENTINIAN RECIPE | 196 FLAVORS
From 196flavors.com
PISTACHIO ALFAJORES RECIPE | PBS FOOD
From pbs.org
DULCE DE LECHE - 2 WAYS! | ISABEL EATS
From isabeleats.com
MANJAR BLANCO (DULCE DE LECHE) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
MANJAR (DULCE DE LECHE) FROM SCRATCH - RECIPESRUN
From recipesrun.com
BEST WESTERN FOOD RECIPES: MANJAR (DULCE DE LECHE) FROM SCRATCH
From westernfoodrecipesbook.blogspot.com
DULCE DE LECHE, ALSO CALLED MANJAR,... - SOUL FOOD BY ARIS | FACEBOOK
From facebook.com
HOMEMADE AREQUIPE OR DULCE DE LECHE - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
MANJAR (DULCE DE LECHE) FROM SCRATCH - GLUTEN FREE RECIPES
From fooddiez.com
MANJAR (DULCE DE LECHE) FROM SCRATCH
From pinterest.com
HOMEMADE DULCE DE LECHE - SMITTEN KITCHEN
From smittenkitchen.com
HOW MANY CARBS ARE IN MANJAR FROM SCRATCH (RECIPE)
From slimkicker.com
HOW TO MAKE DULCE DE LECHE - TASTE OF HOME
From tasteofhome.com
HOMEMADE DULCE DE LECHE RECIPE - BLESS MY FOOD BY PAYAL
From blessmyfoodbypayal.com
DULCE DE LECHE RECIPES - SOUTH AMERICA WINE GUIDE
From southamericawineguide.com
HOW TO MAKE MANJAR BLANCO (PERUVIAN DULCE DE LECHE)
From cravingsjournal.com
MAKING DULCE DE LECHE: HOW NOT TO MAKE DULCE DE LECHE
From thetoughcookie.com
5 BEST DULCE DE LECHE DESSERT RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHILEAN THOUSAND LAYERS CAKE "MIL HOJAS" - PILAR'S CHILEAN FOOD
From chileanfoodandgarden.com
MANJAR - A RANT, A RAVE, AND A LITTLE BIT OF EVERYDAY LIFE
From ktayd13.wordpress.com
WHAT IS DULCE DE LECHE? - PUREWOW
From purewow.com
MANJAR (DULCE DE LECHE) FROM SCRATCH
From pinterest.co.uk
DULCE DE LECHE (FROM SCRATCH!) RECIPE - FOOD NEWS
From foodnewsnews.com
DULCE DE LECHE RECIPE FROM SCRATCH - ALL INFORMATION ABOUT …
From therecipes.info
MANJAR (DULCE DE LECHE) FROM SCRATCH PHOTOS RECIPE
From crecipe.com
MANJAR (DULCE DE LECHE) FROM SCRATCH
From pinterest.com.au
HAVE YOU TRIED: DULCE DE LECHE? - CAFE JOHNSONIA
From cafejohnsonia.com
DULCE DE LECHE: A RICH CARAMEL SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
DULCE DE LECHE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
MISSION CHOCOLATE RECIPES | A DULCE DE LECHE HISTORY AND RECIPE
From missionchocolaterecipes.com
MANJAR (DULCE DE LECHE) FROM SCRATCH RECIPE
From crecipe.com
FRINKFOOD - MANJAR (DULCE DE LECHE) FROM SCRATCH
From frinkfood.com
MANJAR DULCE DE LECHE FROM SCRATCH BEST RECIPES
From recipesforweb.com
ALFAJORES RECIPE (PERUVIAN COOKIES WITH MANJAR BLANCO) - A COZY …
From acozykitchen.com
You'll also love