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Dulce de Leche Manjar

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PREP TIME
5 min
COOKING TIME
85 min
TOTAL TIME
90 min
SERVINGS
50 servings
Dessert Latin American
Dulce de Leche Manjar
Ingredients
  • 1 gallon whole milk
  • 4 cups white sugar
  • 1 cup granular sucralose sweetener (such as Splenda®)
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 2 tablespoons water
  • 1 pinch salt
Instructions
1
Start by combining milk, sugar, sweetener, and vanilla in the largest cooking vessel you possess.
2
Heat it over medium heat and stir until sugar fully incorporates into the mixture.
3
Increase the heat to its highest setting and bring the liquid to a vigorous boil.
4
Immediately mix water and baking soda in a small bowl, stirring until the ingredients are well combined; don't worry if it doesn't dissolve completely.
5
Take the pot off the stove and place it in a sink.
6
Add the baking soda mixture to the pot and vigorously stir as milk will expand rapidly, so be prepared for a reaction.
7
Once the mixture has returned to its original volume, put it back on the stove and bring it to a very fast simmer.
8
It may seem alarming that it will scorch, but it should be almost boiling by now.
9
Continue cooking the mixture, checking and stirring occasionally, until it reaches a deep golden brown color, approximately 1 hour.
10
After the mixture has turned a dark caramel in color, keep a close eye on it as cooking time will become more critical. The longer you cook it after the color change, the thicker it will become.
11
For a consistency similar to caramel, continue cooking for another 15 minutes. For a thicker, spreadable consistency, cook for an additional 20 to 25 minutes. For a candy-like consistency, cook it even longer.
12
Keep in mind that the mixture will thicken significantly after cooling.
13
Once you're ready, pour the caramel into a plastic container with a lid or pour it directly into jars.
14
It can be stored at room temperature without refrigeration, but with refrigeration, it will remain good for many weeks.