How to Make Manjar Blanco (Peruvian Dulce de Leche)

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I need a spoon noooooow! This manjar blanco or Peruvian dulce de leche is my absolute downfall. There’s no way I see a pot of it and not dunk a spoon in it. It doesn’t matter what I made it for it’s going on a spoon first hahaha. Many people think that manjar blanco is tough or complicated to make but it’s actually only a matter of patience. Also I’ll be giving you lots of tips so you get a perfect result.

Manjar blanco and its close family members

The difference between manjar blanco, manjar, dulce de leche and arequipe is the recipe used to get to that caramel-y texture. The recipe from each country varies and that makes it unique. In this one, we only use condensed and evaporated milk. Many people think that in order to make manjar blanco you need a thick pot. However, you can do it on a thin pot as well (like the one I used when I lived in London, I couldn’t afford a thick one with my student budget! haha). You only have to be extra careful to do it on really low heat so that it doesn’t stick and go slowly. But you definitely can do it!

Manjar blanco is used in several desserts but my favourite is by far the cornflour alfajores Peruvian style <3. Another thing I love to use it in is to fill meringue kisses and cakes. It’s even the same procedure used to make Peruvian chocolate truffles :).

Other answers to questions I receive:

• In a container in the fridge it lasts up to a week
• If it has lumps it’s because the temperature was too high. But don’t panic, you can strain it while it’s hot to catch them.
• To save yourself some time I recommend that you use a large pot or pan so that more of the milk is in contact with the base of the pan and thus to the heat as well. It doesn’t matter if it looks disproportionate to the amount of milk.