There are several ways to make manjarblanco (Peruvian dulce de leche), and this one is so easy that I don´t need a recipe for it. I’m not talking about the dark- caramel colored version of manjarblanco, but the light-colored one you can see in the pictures. I like to use it for alfajores or mini voladores. It´s also good to fill a cake.
Even though it’s made with only two ingredients, you will need an extra dose of patience, because you will be stirring the milks frequently and for a long time until they become thick and lightly golden. This will take about 35 – 40 minutes, depending on the strength of your stove.
Pour a 14-ounce can of condensed milk, and a 12-ounce can of unsweetened evaporated milk into a heavy saucepan. Bring to a boil over medium heat, stirring every now and then with a spatula or a wooden spoon.
When the milks start to boil, lower the heat and stir frequently, scraping the bottom and the sides of the pan.
You want the milks to get thicker, but if the heat is too high they will scorch and give the manjarblanco a smoked flavor that you want to avoid. To keep the milks from burning you will need to adjust the heat.
Once the color has darkened a little, and you can see the bottom of the pan, the manjarblanco is ready. If you’re in doubt, and think it could use a little more cooking, it’s a good idea to stop anyway. Remember that manjarblanco will thicken when cool, and if you overcook it, you will be left with a hard caramel instead of a sweet cream.
Cool completely in the pan, and transfer to a jar. Keep refrigerated for up to a week.