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.

Step: 1

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.

Step: 2

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.

Per Serving: 85 calories; protein 2g; carbohydrates 15.3g; fat 2g; cholesterol 6.1mg; sodium 44.1mg.

Getting stay in and cook your dinner instead of eat in the evening out is already a step in the right direction if you’re focusing on eating healthier. There’s no good way to know precisely what’s going into the food you’re eating than by making it homemade Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .