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- Cuisine: South American
Caramel that’s also known as “dulce de leche” or “cajeta”, is a traditional sweet enjoyed daily throughout South America as a filling for pastries, the sweet centre of alfajor biscuits and tejas (fruit and nuts covered in chocolates) or enjoyed on its own. Manjar blanco is a sweet mix of milk, vanilla beans and sugar simmered for a few hours until it reaches its rich texture.
Ingredients
1 litre whole milk
230g white sugar
50g brown sugar
¼ tsp bicarbonate soda
30g glucose
1 vanilla bean
Preparation
Combine 1 cup of milk, the white sugar, bicarbonate soda and vanilla in a saucepan.
Cook stirring constantly with a wooden spoon.
When it starts turning caramel in colour add 1 cup of milk and brown sugar. Continue stirring all the time.
When it starts thickening add 1 cup of milk and keep stirring. As it thickens add the last cup of milk and the glucose, turn down the heat and continue stirring until you can see the bottom of the saucepan or if you put a bit on a plate and it does not run, approximately 40 minutes cooking time.
Remove from stove and keep stirring for a few minutes.
If you enjoyed this Manjar blanco recipe then browse more south american recipes, dessert recipes, baking recipes and our most popular fennel and tea-smoked salmon with vanilla recipe.
South American Restaurants
Displaying 10 of 28 South American Restaurants.
| Restaurant | Suburb | |
| 1. | Sporting Club Hotel | Brunswick |
| 2. | Brazilian Touch Theatre Restaurant | Fortitude Valley |
| 3. | Enris Restaurant | Hawthorn |
| 4. | BlueFire Churrascaria Grill & Bar | Docklands |
| 5. | Bodega | Surry Hills |
| 6. | El Gaucho | Fitzroy North |
| 7. | Favela | Potts Point |
| 8. | Fiesta on Oxford | Bondi Junction |
| 9. | Churrasco | Coogee |
| 10. | LuLo | Hawthorn |
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