Transport your taste buds to Chile with an afternoon treat of Manjar. This rich, caramel-like dessert spread is a beloved staple in Chilean cuisine and an absolute delight to enjoy. Made from sweetened condensed milk slowly simmered until thick and creamy, Manjar Chile boasts a melt-in-your-mouth texture and wonderfully complex sweetness.
It strikes the perfect balance between rich and airy, with slight hints of vanilla and cinnamon rounding out its flavor profile. While condensed milk opened the door to quick and Manjar production, preparing it yourself from scratch is incredibly rewarding.
You’ll love your kitchen with the enticing aroma of milk, sugar, and spices melding together. The finished product evokes dulce de leche with its unique Chilean charm.
This chilean manjar recipe will walk you through how to make smooth, decadent Manjar chile from start to finish. With time and patience, you’ll be whipping up batches to enjoy for weeks to come.
Manjar Chile
Equipment
- Medium heavy-bottomed saucepan
- Wooden spoon
- Fine mesh strainer
- Glass jars or airtight containers for storage
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1 1/4 cups white sugar
- 1/4 teaspoon baking soda
- 1 cinnamon stick
- 1 vanilla bean, split and scraped
- 1/4 teaspoon salt
Video
Notes
Procedure For Making Manjar Chile
- Pour the milk and cream into a heavy-bottomed saucepan. Add the sugar, baking soda, cinnamon stick, vanilla bean scrapings, and salt. Whisk thoroughly to combine.
- Cook over medium heat, stirring frequently with a wooden spoon. Bring to a gentle simmer, then reduce heat to medium-low.
- Continue simmering for 60-90 minutes, stirring regularly to prevent scorching on the bottom. Scrape down the sides of the pan as needed.
- The Manjar Chile is ready when it has thickened substantially and changed to a deep golden brown color. When the spoon leaves a clear trail that doesn’t fill back in immediately, it has reached the right consistency.
- Remove from heat and discard the cinnamon stick and vanilla bean. Pour the Manjar Chile through a fine mesh strainer to remove any remaining solids.
- Transfer the chilean manjar into clean glass jars or an airtight storage container. Allow to cool completely before sealing. Properly stored, Manjar will keep refrigerated for 2-3 weeks.
- Enjoy the chilean manjar drizzled-over ice cream, spread onto bread or crackers, or eat it with a spoon for an indulgent snack!
Tips and Tricks
- Use whole milk for the creamiest flavor and texture. Skim or low-fat milk can lead to a runnier chile manjar.
- The baking soda helps the milk solids brown quicker by raising the pH. Don’t omit it, or the result may not have that characteristic deep caramel color.
- Simmer over gentle heat and stir constantly to prevent scorching. If the Manjar starts bubbling vigorously, lower the temperature.
- You can use maple sugar or coconut instead of plain white sugar for a deeper flavor. Brown sugar will impart a more molasses-like taste.
- Customize your chile manjar by adding a rum, brandy, or amaretto towards the end for a boozy twist.
- If your Manjar becomes too thick, thin it with warm milk until it reaches the desired consistency. Too thin? Cook a bit longer to reduce and thicken.
Conclusion
Whipping up homemade Manjar chile is an incredibly gratifying kitchen project, and the result is well worth the effort. Each batch will bring you right back to the flavors of Chile. Drizzle it over berries, serve it alongside empanadas, or try it in your morning coffee for a touch of sweetness.
However you choose to enjoy it, Manjar is sure to satisfy your cravings most wonderfully. Your friends and family will be thoroughly impressed by your skills and may even beg you to make more. So break out the milk and sugar and treat yourself to this delectable Chilean specialty. For more sweet dessert recipes like this, check out our Sweet Desserts Category!