Manjar (Chilean Caramel Toast Topping) (18 servings) 4 cups whole milk* 1 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda 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. Recipe number 2937. Submitted 10/13/2010.