Manjar Blanco Dulce De Leche Recipes

MANJAR (DULCE DE LECHE) FROM SCRATCH

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.

MANJAR OR DULCE DE LECHE - TRADITIONAL STOVETOP PREPARATION

Steps:

• 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.

MANJAR BLANCO (DULCE DE LECHE)

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.

PERUVIAN ALFAJORES WITH MANJAR BLANCO

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
• Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
• Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
• Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
• Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
• Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

CREAMY MANJAR (DULCE DE LECHE)

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.

MANJAR BLANCO

Steps:

• Put the milks in a pot on low heat and move with a spatula until it thickens. Don't stop moving or the milk will stick to the bottom and burn.
• It must look thick in the pot: if you run the spatula across the mix it should take a lot of time (5 seconds) before the base of the pot gets covered again. Then out of the pot it will thicken even more as it cools.