🍯 Manjar

Name: Manjar
Total time: 150 min
Yield: 12
Cuisine: Chile · Nationwide
Ingredients: 1 litre whole milk; 250 g sugar; ¼ tsp baking soda; 1 vanilla pod or 1 tsp vanilla extract; A pinch of salt

Origin: Chile · Nationwide

93kcal

per serving · 30 g

310kcal

per 100 g

2 gProtein7 g / 100 g

2 gFat7 g / 100 g

16 gCarbs55 g / 100 g

Manjar is the Chilean name for dulce de leche, a thick, golden caramel made by slowly cooking milk with sugar until it reduces to a smooth spread. It is sweet, creamy and deeply milky. In Chile it is spread on bread and pancakes and used as a filling for biscuits, cakes and pastries.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: milk

Contains dairybecause of: milk

Not keto55 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

milksugar

Recipe

12 servings150 min

Ingredients

1 litre whole milk
250 g sugar
¼ tsp baking soda
1 vanilla pod or 1 tsp vanilla extract
A pinch of salt

Method

Pour the milk into a wide, heavy-bottomed pot and add the sugar, baking soda, salt and vanilla.
Bring to the boil over medium heat, stirring until the sugar dissolves.
Lower the heat to a gentle simmer and cook uncovered for about 2 to 2½ hours, stirring regularly and more often towards the end so it does not catch.
When the mixture has turned a deep caramel colour and coats the back of a spoon, remove the vanilla pod and take off the heat.
Beat for a minute to smooth it, then pour into clean jars; it thickens as it cools and keeps in the fridge.

How to make it lighter

Manjar is about 310 kcal per 100 g, so a spoonful is already around 60 kcal; use a thin layer instead of a thick one.
Spread it on whole-grain toast or fruit rather than layering it in several pastries.
Make it with semi-skimmed milk and a little less sugar for a lighter spread.

History

Slow-cooked sweet milk spreads are loved across Latin America, and in Chile this one is called manjar. It is a pantry staple in Chilean homes and a key filling in many classic sweets, such as the sandwich biscuits known as alfajores. It can be made at home with just milk and sugar, or bought ready-made in jars and tins.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →