Typically Chile: Manjar
11 May 2011 | Posted in: Typically Chile
How can we best describe that rush of sugar that comes with the first taste of manjar? For those with a low tolerance to sweets it could probably make you dizzy and have to sit down. But for Chile manjar is a pleasure enjoyed in many forms and from a young age.
Known also as Dulce de Leche in Argentina and its neighbors, manjar is made from mostly milk, sugar, maybe a tad of vanilla. It can be eaten with crackers or bread as a spread, or it can be used as a filling or layer for all sorts of pies, cakes and other pastries hawked throughout the country.
For the most part cow’s milk is used, although there are a few instances of goat milk manjar. The brands of this version we have tried are even sweeter than the cow milk based manjar, and a bit chunkier.
We find that manjar is at its best when combined with a flakey or dry consitancy. Manjar cakes for example, layered with crumbled cookies or crackers are a favorite. As a filling for alfajores, a chocolate covered cookie/pastry manjar holds its ground without overwhelming.
It is a must try in Chile since it serves as the base of the many sweets you’ll find here in. What’s your favorite way to eat manjar?
Photo: ProChile
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Manjar inside a dark chocolate truffle is pretty good. Also good on unsweetened pancakes.
Seems so thick for pancakes…we are talking the fluffy ones right? I prefer my chocolate chips, blueberries or apples with syrup of course.
Uggh!Way, way WAY too sweet for this gringa! It’s like caramel (which I love), but with 10 times the sugar. I’ve pretty much sworn off desserts since I got here because most are full of manjar and/or other super-sweet and sticky stuff.
I do agree that everyone must try it once.
I agree. Desserts are a bit much. I’m looked at with distrust by certain people for passing up sweets here though.
I wonder if you had to grow up with manjar to think it’s delicious? I like manjar blanco, and if it’s homemade, but any of that stuff you can buy at the supermarket is too sweet, and too gummy.
Where do you stand on those “de mi campo” milkfudge squares and cocadas and things? I like them better than the gummy manjar in a jar/bag.
Could be. Have you ever seen someone make it by boiling a can of leche condensada? Serious stuff. If you mean the calugas I’ve got to be really craving sweets to eat them. And then only something good like the coco and manjar ones from Leche Los Maitenes.
Oh wow, I can’tn believe that I’ve forgotten about calugas de Lechería Los Maitenes, those are just AMAZING! And eventhough they are made from manjar, they have the potential to be addictive even for gringos!! And that’s a fact, we saw that in our store Boutique del Campo while still open.
Vivan las calugas de Los Maiteneeees.
My favorite way to eat manjar is in panqueques (thin crepes) with a scoop of vanilla ice cream, ñam!
I’ve seen you eat it with a spoon
I grew up refering to this stuff (manjar) as “milk caramel”–and it was a common sundae toping in California–at least in the 70s. I’ve also run into it in various parts of Europe (France, Spain). It seems like a totally familiar flavor, and I like it a lot, though not every day.
Yes as a kid I defintely had a fair share of oozying milk caramel on ice cream, but that’s about it. The real difference I think is that manjar is used in everything here. And it has a bit of different texture..at least from what I had growing up. Thanks for the visit!
Try to make your own manjar at home.
It s soooooo easy. Just boli one liter of 100% fat milk whir two and a half cups of sugar and then stir, stir, stir till it gets brown.
So sweet, so simple.