In a heavy sauce pan over high heat, stir the milk, sugar and vanilla together. As soon as it starts to boil, immediately reduce the heat to a simmer.

Cook for 1 hour - stirring often - until thickened and caramel in color.

Gently stir in the baking soda. Mixture should foam. Continue cooking - stirring occasionally for 15 more minutes or until texture is pudding-like.

Transfer to a bowl and refrigerate until cool.

* It's important to use whole milk or half-and-half. The mixture won't thicken properly with low-fat milk.





This caramel topping over toast is a popular breakfast item in Chile and Argentina. Try topping toast with both manjar and peanut butter for a fun variation.

Mr Breakfast would like to thank spitz123 for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 4 votes.

From Manjari

Rating (out of 5):

My name is Manjari and this dish is called Manjar!! LOL!! I was actually looking for a dish called Caramel Toast and stumbled across this, what a pleasant surprise! Interestingly, we make almost identical desserts in India, which involve cooking milk with sugar for a long time, only we use spices like cardamom instead of vanilla. And we don't add baking soda. The end result is used to make a wide variety of desserts, including Khoa. I'll give it 5 stars, though I have not tried it, but definitely will!

Comment submitted: 1/19/2013 (#15087)



From the natural

Rating (out of 5):

Best toast ever. I need more now. Mmmm Mmmm.

Comment submitted: 3/1/2011 (#12216)



From Juan

Rating (out of 5):

Best breakfast ever. You must try this if you haven't yet.

Comment submitted: 2/22/2011 (#12198)



From steve

Rating (out of 5):

That is what I'm talking about, yo, that toast is orgasmilk.

Comment submitted: 1/11/2011 (#11890)

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