Manjar Blanco, also known as Dulce de Leche isn't a dessert for itself. But as it's popular throughout South America and used in many cakes like Pionono, pastries, cookies like Alfajores and even ice cream in Peru, this sweat, caramel-like, sticky reduction of milk and sugar just belongs here.
Even though Manjar Blanco or Dulce de Leche is easy to find outside South America nowadays, homemade is so much better. The procedure of reducing the sugared milk to a thick and creamy caramel-like paste isn't difficult at all, but takes its time.
And just one recommendation if you want to enjoy a fantastic Manjar Blanco: stay away from preparing it by boiling a can of sweetened condensed milk in water for 90 minutes. The results are more than disappointing, and neither the taste nor the pudding-like consistency have anything to do with real Manjar Blanco. Yes, I know the traditional preparation is a slow and time-consuming process, but be assured it's worth every single minute.
The below recipe leaves you with around 240 g of Manjar Blanco and is enough for the filling of a Pionono or our recipe of Alfajores.