Similar to dulce de leche, this creamy caramel manjar blanco can be spread on toast, added to desert recipes, stirred into coffee, or sandwiched between sugar cookies.
Preparation Time
5 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 30 mins
Calories
110 Calories
Recipe Instructions
Step 1
Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.
Step 2
Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.
Step 3
After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.
Step 4
As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.
Step 5
Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.
Ingredients
2 teaspoons vanilla extract
1 pinch salt
2 teaspoons baking soda
2 tablespoons water
4 cups white sugar
1 gallon whole milk
1 cup granular sucralose sweetener (such as Splenda®)
