Why You’ll Love This Recipe

• Incredibly rich and creamy texture
• Made with just 3 simple ingredients
• Foolproof, hands-off slow cooker method
• Perfectly versatile for desserts, spreads, and dips

Equipment You’ll Need

• Slow cooker (at least 4-quart)
• 1 pint-sized (16-ounce) glass canning jar with a tight-fitting lid
• Tongs
• Whisk

Ingredients

• 2 (14-ounce) cans sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. First, prepare your jar. Make sure you have a clean 16-ounce glass canning jar with a two-part lid (the flat lid and the screw band). This size is perfect for holding one can of condensed milk.
2. Pour one 14-ounce can of sweetened condensed milk into the jar. Stir in the vanilla extract and the pinch of sea salt until everything is smoothly combined. Don’t overfill the jar; you need some headspace at the top.
3. Seal the jar tightly. Place the flat lid on top and screw the band on until it’s ‘fingertip tight.’ You don’t want to wrench it on super tight, as air needs to escape, but it should be secure.
4. Place the sealed jar upright in the center of your slow cooker. Carefully pour hot water into the slow cooker, around the jar, until the water level is at least 1 inch above the top of the jar. It’s crucial that the jar remains fully submerged for the entire cooking time.
5. Cover the slow cooker and set it to LOW. Let it cook for 3 to 4 hours. The longer it cooks, the darker and thicker your Manjar Blanco will become. For a lighter, more pourable sauce, aim for 3 hours. For a thick, rich, spreadable caramel, go for the full 4 hours.
6. Once the cooking time is up, turn off the slow cooker. Very carefully, use tongs to lift the hot jar out of the water and place it on a wire rack or a heat-proof surface. DO NOT attempt to open the jar yet. It is under pressure and extremely hot.
7. Let the jar cool completely on the counter. This will take several hours, at least 2-3. Be patient! Opening it too soon can cause the hot contents to erupt, which is very dangerous.
8. Once the jar is completely cool to the touch, you can safely open it. You’ll see a beautiful, thick, amber-colored caramel inside.
9. The Manjar Blanco might have a few solidified bits on top. Simply use a whisk to stir it vigorously until it’s perfectly smooth, silky, and luscious. It will thicken even more as it chills in the refrigerator.

Expert Cooking Tips

• Check the water level periodically. If you notice it has evaporated and is no longer covering the jar, add more hot water to bring it back up.
• Use a quality canning jar like a Ball or Kerr jar. These are designed to withstand the heat and pressure of this cooking method. Avoid using decorative or repurposed food jars.
• For the smoothest possible texture, give it a final blitz with an immersion blender for about 10 seconds after you’ve whisked it. This will make it unbelievably silky.
• The color is your best indicator of doneness. A pale khaki color means it needs more time, while a deep, rich amber means it’s perfect.

Substitutions and Variations

While this recipe is beautifully simple, you can play with the flavor! Instead of vanilla extract, try a teaspoon of almond extract, a splash of bourbon, or a 1/2 teaspoon of cinnamon for a warming spice. For a dairy-free version, you can use sweetened condensed coconut milk, though the cooking time and final consistency may vary slightly.

Common Mistakes to Avoid

The biggest mistake is not keeping the jar fully submerged in water. If the top of the jar is exposed, it won’t cook evenly, and you’ll end up with a lighter layer on top. Another critical error is trying to open the jar while it’s still hot. This is a serious safety hazard. Always allow the jar to cool completely to room temperature before unscrewing the lid.

Serving Suggestions

The possibilities are endless! Swirl it into your morning coffee or oatmeal, use it as a decadent dip for apple slices and pretzels, spread it between cake layers, fill thumbprint cookies, or make classic Alfajores. Our absolute favorite way to enjoy it is warmed slightly and drizzled generously over a big bowl of vanilla bean ice cream with a sprinkle of flaky sea salt.

Storage and Reheating Tips

Store your homemade Manjar Blanco in an airtight container (the same jar works perfectly!) in the refrigerator. It will last for up to 3 weeks. The texture will become firmer when chilled; you can let it sit at room temperature for 30 minutes or microwave it for a few seconds to make it more pourable.

Frequently Asked Questions

Can I use the whole can of sweetened condensed milk instead of a jar?

While some recipes call for boiling the can directly, it’s not recommended. The cans can have a coating that may leach into the milk, and there’s a risk of the can exploding if the water level drops too low. The glass jar method is much safer and gives you the same delicious result.

Why did my Manjar Blanco turn out lumpy?

This can sometimes happen as the milk solids caramelize. Don’t worry, it’s an easy fix! Once you open the cooled jar, just whisk it vigorously for a minute or two. If the lumps are stubborn, a quick pulse with an immersion blender will make it perfectly smooth.

Can I make this on the stovetop instead of a slow cooker?

Yes, you can. Place the sealed jar in a deep stockpot, cover with water by at least an inch, and simmer gently over low heat for 2-3 hours. However, this method requires constant monitoring to ensure the water doesn’t boil off, making the slow cooker the preferred, worry-free option.

Conclusion

There you have it – the secret to the most luscious, homemade Manjar Blanco without any fuss! This golden caramel is a little jar of happiness, ready to elevate any dessert or snack. We can’t wait to see how you use it! If you make this recipe, be sure to snap a photo and tag us on Pinterest and Instagram!