Manjar (Chilean Slow-Cooked Milk Caramel)
Milk and sugar cooked slowly into a thick, golden caramel spread for cakes, pancakes and biscuits.
- Time2 hr 15
- LevelEasy
- Costabout £0.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the milk, sugar, bicarbonate of soda and vanilla in a wide, heavy pan. Use a big pan, as the milk foams up at first.
- 2
Bring slowly to a gentle boil over a medium heat, stirring until the sugar dissolves. Turn the heat right down to a lazy simmer.
- 3
Simmer for 1 hour 30 minutes, stirring every 10 minutes and skimming off any thick foam. The milk will slowly turn pale gold, then deep caramel.
90 min - 4
For the last 20 minutes, stir all the time and scrape the base. It is ready when a spoonful dropped on a cold plate holds its shape and a spoon drawn through leaves a clear trail.
20 min - 5
Pour into a clean jar or bowl and cool. It thickens a lot as it cools. Keep in the fridge for up to 2 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
