Manjar
Homemade Manjar is a rich Chilean-style milk caramel made from milk and sugar.Slow cooking transforms the mixture into a thick, silky, golden spread.A little vanilla and baking soda enhance its flavor and color.Gentle heat and frequent stirring help prevent scorching.It is delicious in cakes, cookies, pastries, pancakes, and toast.This homemade version is wonderfully creamy and deeply caramelized.
Ingredients
- 8 cups whole milk
- 2 cups granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 small pinch of salt
Instructions
Choose the Right Pot
- Use a large, heavy-bottomed saucepan or Dutch oven.The pot should be considerably larger than the amount of milk because the mixture can foam during the early stages of cooking.
Combine the Ingredients
- Pour the whole milk into the saucepan.Add the sugar, baking soda, and salt.Stir gently until the sugar begins to dissolve.
Heat the Milk
- Place the saucepan over medium heat.Warm the mixture while stirring occasionally.Do not allow the milk to boil aggressively.
Add the Vanilla
- Once the sugar has dissolved and the milk is hot, add the vanilla extract.Stir well.
Begin the Slow Reduction
- Reduce the heat to medium-low.Allow the mixture to simmer gently.As the water evaporates, the milk will gradually become thicker and darker.
Continue Cooking
- Cook for approximately 1½–2 hours.The exact cooking time depends on the size of your pot, heat level, and desired consistency.The mixture will gradually change from pale milk to a creamy golden caramel.
Check the Consistency
- To test the consistency, place a small spoonful on a chilled plate.Allow it to cool for a minute.If it holds its shape and remains thick and creamy, the manjar is ready.Remember that it will thicken considerably as it cools.
Finish the Manjar
- Remove the saucepan from the heat.Stir thoroughly until smooth.If you notice any small lumps, pass the manjar through a fine-mesh strainer while it is still warm.
Store
- Transfer the cooled manjar to a clean, airtight glass jar.Refrigerate until ready to use.
Notes
- Whole milk: Full-fat milk gives the richest texture.
- Pot: A heavy-bottomed pot helps distribute heat evenly.
- Baking soda: A small amount encourages browning and helps prevent excessive curdling.
- Heat: Keep the temperature gentle during the long cooking process.
- Stirring: Stir more frequently as the mixture thickens.
- Color: Deep golden brown generally indicates a more caramelized flavor.
- Cooling: The manjar becomes considerably thicker once chilled.
- Consistency: Stop cooking slightly before reaching your final desired thickness.