MANJAR OR DULCE DE LECHE - TRADITIONAL STOVETOP PREPARATION
Recipe for homemade manjar or dulce de leche, a traditional Latin dessert made by caramelizing milk and sugar.
Provided by Layla Pujol
Categories Sweets
Time 3h
Number Of Ingredients 4
Steps:
- Combine all the ingredients in large pot over medium low heat, stir until the sugar or panela is well dissolved. Reduce the heat to low.
- Continue cooking until the mixture is significantly reduced and starts to thicken while the color changes from a creamy beige to a caramel tone - it will take between 2 ½ hours to 3 hours for the dulce de leche to be done.
- During the first 1 ½ hours you will need to stir occasionally to prevent it from boiling over and sticking. During the last hour it needs to be stirred more frequently and has to be watched very closely to keep it from burning - you can also decrease the heat to low. Cook it until it has a dark amber or caramel tone and has a creamy consistency. Keep in mind that it will thicken more when it cools down.
- Can be served warm or cold and must be kept refrigerated.
CARAMELIZED MILK (CAJETA OR DULCE DE LECHE)
In Mexico we call this "cajeta" and it comes in jars in the supermarket, in other Latin American countries it's called "dulce de leche" and it's great on pancakes or toast. Some Mexican dessert recipes call for it, so here is how it's made.
Provided by Maty Piero
Categories Sauces
Time 28m
Yield 1 cup (aprox.)
Number Of Ingredients 2
Steps:
- Empty the sweetened condensed milk into a large microwave safe bowl.
- Microwave on medium power for two minutes and stir with a wire whisk.
- Microwave on medium power for another two minutes and stir.
- Return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color, stirring every few minutes.
- Be careful, this will get very hot.
- Let cool and serve over pancakes, toast, etc.
Nutrition Facts : Calories 1716.7, Fat 46.5, SaturatedFat 29.3, Cholesterol 181.8, Sodium 679.2, Carbohydrate 290.9, Sugar 290.9, Protein 42.3
TWENTY-FOUR HOUR CAJETA (DULCE DE LECHE) BY RICK BAYLESS
From Rick Bayless book "Frontera". There is another Bayless cajeta recipe on this site, but it is done on the stove. This one is easier and is made in a crock-pot. Dulce de leche is readily available here in Costa RIca and is very inexpensive. But it doesn't compare to this wonderful recipe. Especially when you make it with fresh, raw goat's milk. Yum!
Provided by Jostlori
Categories Mexican
Time P1D
Yield 3 cups
Number Of Ingredients 5
Steps:
- Dissolve baking soda in the tablespoon of water. Set aside.
- Pour the milk into the slow cooker. Whisk in the sugar. Add the cinnamon stick and the dissolved baking soda. Stir well.
- Turn slow cooker on high and cook, uncovered, for 24 hours, but see next step before leaving it alone that long.
- After about 18 hours, the cajeta will have darkened into light golden brown. That's when to keep an eye on it. Stir from time to time to make sure it cooks evenly.
- When it is noticeably thick and richly golden, test a couple of drops on a cold plate. The cooled cajeta should be the consistency of caramel sauce. If still a little runny, cook longer until it reaches consistency.
- When cajeta is ready, strain through fine mesh into a bowl or wide mouth storage jar.
- It will keep for a month or more, covered, in the refrigerator. But who could possibly leave it for a month? You'll be wanting to put it on everything!
Nutrition Facts : Calories 932.4, Fat 23.8, SaturatedFat 14.8, Cholesterol 91.1, Sodium 530.1, Carbohydrate 163.6, Sugar 133.1, Protein 21.3
REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)
Make and share this Real Mexican Cajeta (Goat's Milk Caramel or Dulce De Leche) recipe from Food.com.
Provided by Raquel Grinnell
Categories Sauces
Time 6m
Yield 1 1/2 quarts, 96 serving(s)
Number Of Ingredients 4
Steps:
- In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
- Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
- You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
- If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
- When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.
HOMEMADE DULCE DE LECHE
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, time in the oven.
Categories Sauce Milk/Cream Dessert Bake Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Classic menthod:
- Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
- Sweetened condensed milk method:
- Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
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HOMEMADE CAJETA OR DULCE DE LECHE - PATI JINICH
From patijinich.com
4.5/5 (6)Category Dessert, SauceCuisine MexicanTotal Time 1 hr 35 mins
- Place a large pot (I use my new copper one!) over medium heat. Pour milk, vanilla, sugar and baking soda, give it a good stir and let it come to a simmer. Keep it at a steady medium simmer for about one hour and a half, stirring occasionally, every 15 to 20 minutes or so, with a wooden spatula or spoon. The mix will gradually thicken and darken.
- After about an hour and a half, the liquid will have thickened and reduced and the simmer will become stronger. Reduce the heat to medium low, to keep it at that constant medium simmer. You want active bubbling, but not over the top angry bubbles. Stir a bit more frequently, as you don’t want the bottom to develop a thicker layer.
- You know the cajeta is ready when: It achieves a caramel brown color; it is thick as liquid caramel or syrup, much like a chocolate syrup consistency; it envelops the back of the spoon; when you gently stir across the pot with your wooden spoon, a slightly delayed trail behind the spoon appears, revealing the bottom of the pot if only for a few seconds; as you slowly lift up the wooden spoon or spatula, cajeta takes it’s time to drop and lastly, the sides of the pot show how the cajeta has cooked down and if you run your spoon across that side, you get a fudgy (and delicious) residue.
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