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Manjar is a stiff milk caramel made from sweetened condensed milk that is wildly popular in Central and South America. Versions of Manjar can be found all over the world, a softer variety called Dulce de Leche was made popular as an Argentine caramel, Cajeta in Mexico (often made with goat’s milk), or Doce de Leite in Portugal. For Americans, the most common version of this milk caramel is in candy form, such as Sugar Daddys or Sugar Babies. While many people will consider Manjar and Dulce de Leche to have no difference besides semantics, Chileans will fiercely defend the difference in flavor and texture. I have fond memories of watching my grandfather sneak into the kitchen before dinnertime where he would steal little sips of Manjar while my grandmother was occupied preparing food for the family. When visiting friends and family in Chile, I was told over and over that Manjar is a far superior product to Dulce de Leche, but to me they are simply different, a preference for texture or chosen for use. Manjar is extremely thick when cool, sometimes sliceable and sold in bricks. While Dulce de Leche is soft, spreadable, and gooey. The caramel flavor of Manjar is dusty and intense with a slight hint of bitterness, much more complex, while Dulce de Leche is soft and bright, incredibly sweet and oddly comforting. Manjar is excellent for eating with slices of cake or toast, or as a cookie sandwich filling, while Dulce de Leche can make an excellent topping for ice cream or a replacement for frosting. But really, if you grew up in my family, or likely any Latino family, you used it for everything. Always looking for an excuse to make another can, always searching for something you could use as a vehicle for the syrupy goodness. Bananas, toast, cake, cookies, brownies, crepes, pancakes, you name it.
Years ago while traveling in South America, I saw that Dulce de Leche was sold in flavors, most commonly chocolate or cinnamon. Having made Manjar and Dulce de Leche since I was a kid, it occurred to me I might as well make my own flavors as well. Below are two of my favorites, Chocolate Orange Manjar, and Meyer Lemon Manjar. If you don’t have Meyer Lemons, feel free to substitute whatever lemon (or lime) you like.
A note on equipment:
There are two pieces of equipment in this list that I want to strongly recommend: the canning tongs and the microplaner. It’s not very often that I feel like I can’t live without a kitchen accessory – I’m a firm believer in cheap cobbled together equipment. But these are two extraordinary devices. The canning tongs are rounded tongs coated with rubber meant for pulling jars out of boiling water. I use them every time I can anything, and if you plan on making jams, jellies, pickles, or Manjar (even if you will only do it once or twice a year) it is absolutely worth investing in a pair. They are cheap, and you can usually find them any place you can find jars, and certainly any decent hardware store. The microplaner might be a little more difficult to find, but it is amazing and worth the effort. It creates incredibly fine, delicate zest, as well as perfect, fluffy, soft parmesan, chocolate flakes, garlic, fresh cinnamon or nutmeg. It is incredibly versatile, and something I use almost daily.
Ingredients for Meyer Lemon Manjar:
One of the nice things about making Manjar is that you don’t need to be super exact, so don’t stress out too much about the time or the amounts, it will all work out in the end.
Ingredients for Chocolate Orange Manjar:
1 vanilla bean
¼ cup of brewed coffee
½ cup sugar
1 oz unsweetened chocolate
1 14 oz can of sweetened condensed milk