Light Manjarblanco is a two-ingredient Peruvian dulce de leche made by simmering sweetened condensed milk and unsweetened evaporated milk for 35–40 minutes until thick and lightly golden. It's the classic filling for alfajores and works equally well as a cake filling or spread.
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Pour the condensed milk and evaporated milk into a heavy saucepan.
Bring to a boil over medium heat, stirring every now and then with a spatula or wooden spoon.
When the milks start to boil, lower the heat and stir frequently, scraping the bottom and sides of the pan.
Adjust the heat as needed to keep the milks from burning — if the heat is too high they will scorch and give the manjarblanco a smoked flavor.
Continue cooking and stirring for about 35–40 minutes, until the mixture thickens and the color has darkened slightly and you can see the bottom of the pan when you drag the spoon across it.
Remove from heat. Do not overcook — manjarblanco will thicken further as it cools, and overcooking will result in hard caramel instead of a sweet cream.
Cool completely in the pan, then transfer to a jar. Keep refrigerated for up to one week.
Transfer to a sealed jar and refrigerate for up to one week. No reheating needed; use straight from the fridge.
heavy-bottomed saucepan · wooden spoon or silicone spatula
Total cooking time is 35–40 minutes over medium-low heat, stirring frequently. Cool completely before using or storing, which adds another 1–2 hours.
No. The evaporated milk is essential; it adds body and prevents the mixture from becoming too sweet or grainy. Both cans are required for proper texture.
The mixture should thicken noticeably and darken slightly in color. You'll see the bottom of the pan when you drag a spoon across it. Stop cooking before it hardens—it will thicken further as it cools.
Keep it refrigerated in a sealed jar for up to one week.
The heat was too high and the mixture scorched on the bottom. Lower the heat to medium-low and stir frequently, scraping the pan, to prevent burning.
