Manjar blanco and dulce de leche are two milk-based dessert spreads that originate from Latin America. They share some similarities in ingredients and preparation methods, leading many to believe they are the same or very similar products. However, there are some key differences between manjar blanco and dulce de leche in terms of ingredients, texture, taste and usage that indicate they are distinct dessert spreads.
What is manjar blanco?
Manjar blanco, also known as manjar or arequipe, is a popular dessert spread and confectionery ingredient in Chile, Peru and other parts of Latin America. It has a pudding-like consistency and is made by slowly simmering milk and sugar until the mixture caramelizes and thickens. The essential ingredients are just milk and sugar, but vanilla or cinnamon are sometimes added for extra flavor.
The milk is gently boiled down to evaporate the water content, leaving behind the milk solids, sugar and fat. This gives manjar blanco its distinctive thick, caramel-like texture. The cooking process can take several hours, requiring patience and constant stirring to prevent burning on the bottom of the pot. Once sufficiently thickened and caramelized, manjar blanco is cooled and enjoyed as a spread.
What is dulce de leche?
Dulce de leche is a popular dessert ingredient and condiment across Latin America, particularly in Argentina, Chile, Uruguay and parts of Brazil. It’s made by slowly heating sweetened milk to thicken it and caramelize the sugar.
The most traditional dulce de leche uses cow’s or goat’s milk, sugar, baking soda or baking powder and vanilla. The baking soda or powder helps the milk proteins coagulate and thicken more quickly. Unlike manjar blanco, dulce de leche often contains some starch or flour in addition to the milk and sugar. This helps stabilize the emulsion and prevents separation.
The mixture is cooked for hours above boiling point, allowing the water to evaporate, the milk proteins to caramelize and the sugar to reach its melting point. This gives dulce de leche its thick pudding-like texture and distinctive caramel flavor. Once cooled, it can be enjoyed as a topping, filling or standalone confection.
Differences between manjar blanco and dulce de leche
While manjar blanco and dulce de leche share some broad similarities, there are several key differences between the two:
Ingredients
- Manjar blanco contains just milk and sugar.
- Dulce de leche often includes flour, cornstarch or baking soda.
Texture
- Manjar blanco has a smooth, pudding-like consistency.
- Dulce de leche is often thicker and more viscous.
Cooking method
- Manjar blanco is simmered.
- Dulce de leche is boiled vigorously.
Flavor
- Manjar blanco is characterized by a subtle, milky taste.
- Dulce de leche has a stronger caramel flavor.
Color
- Manjar blanco is a pale yellow or beige color.
- Dulce de leche ranges from light tan to dark brown.
Use
- Manjar blanco is often used as a spread on bread or topping for desserts.
- Dulce de leche can be used in more recipes thanks to its thicker consistency.
Similarities between manjar blanco and dulce de leche
Despite their differences, manjar blanco and dulce de leche do share some key similarities:
- Both are thick, spreadable milk-based confections.
- They rely on slowly boiling down milk and sugar to evaporate water and caramelize the sugars.
- Their end textures are soft, creamy and spoonable.
- Vanilla is a popular flavoring added to both.
- They can be enjoyed on their own, in sandwiches and pastries, or as a topping.
The main shared quality is the cooking technique – gently simmering milk and sugar to create a sweet, spreadable, caramel-like product. However, the specific ingredients and procedures result in desserts with distinct textures, flavors and usages.
Regional preferences and availability
Both dulce de leche and manjar blanco are strongly associated with certain Latin American regions:
- Dulce de leche is a specialty in Argentina, Uruguay and parts of Brazil.
- Manjar blanco is most popular and prevalent in Chile and Peru.
As a result, dulce de leche is easier to find in stores and used more often in recipes from Argentina and Uruguay. Manjar blanco is the go-to caramel spread in Chilean and Peruvian cuisine. However, globalization has increased the availability and swapped usage of both products across Latin America.
Here is a table summarizing the regional preferences:
| Country | Preferred product |
|---|---|
| Argentina | Dulce de leche |
| Uruguay | Dulce de leche |
| Brazil | Dulce de leche |
| Chile | Manjar blanco |
| Peru | Manjar blanco |
Uses in desserts and confections
Both dulce de leche and manjar blanco are staple ingredients in numerous desserts and confections across Latin America, including:
Alfajores
Alfajores are sandwich cookies filled with dulce de leche or manjar blanco. They originated in Spain and became popular in Latin America as the caramel spreads were incorporated as fillings. Peruvian and Chilean alfajores tend to use manjar blanco as the filling, while Argentine and Uruguayan versions favor dulce de leche.
Cakes and cupcakes
Dulce de leche and manjar blanco are used as fillings and toppings for cakes and cupcakes. They add moisture and sweet caramel flavor to desserts like tres leches cake, carrot cake, hummingbird cake and more. Manjar blanco is particularly popular for capping off cakes in Peru.
Flan
Flan is a custard dessert with caramelized sugar on top. Both dulce de leche and manjar blanco can be used instead of caramel to create a creamy, rich topping for flan. This is a very popular dessert across all of Latin America.
Ice cream
The caramel spreads can swirl through or drizzle over ice cream for added flavor and texture. Manjar blanco ice cream is iconic in Chile and Peru. Dulce de leche ice cream is similarly adored in Argentina and Uruguay.
Crepes and pancakes
Spread over crepes or incorporated into pancake batter, manjar blanco and dulce de leche are divine additions to breakfast and brunch. They bring sweetness, moisture and flavor to the soft, eggy batter.
Milkshakes and smoothies
Blending manjar blanco or dulce de leche into milkshakes or smoothies results in thick, creamy textures with a touch of caramel. They pair especially well with banana, chocolate or coffee.
Nutrition comparison
Manjar blanco and dulce de leche have relatively similar nutritional profiles, as they both start with milk and sugar as the base ingredients. However, dulce de leche sometimes contains added starch, flour or baking soda, giving it slightly higher calorie and carb counts.
Here is a nutritional comparison per 100g serving:
| Nutrient | Manjar blanco | Dulce de leche |
|---|---|---|
| Calories | 387 | 413 |
| Fat | 9g | 8g |
| Carbs | 88g | 92g |
| Protein | 8g | 7g |
Both contain high amounts of natural milk sugars (lactose) which contribute to their high carbohydrate totals. Overall, while not incredibly nutritious, these spreads aren’t as unhealthy as their sweet taste may imply. When enjoyed in moderation, they can have a place in a balanced diet.
Converting between recipes
Manjar blanco and dulce de leche are not perfectly interchangeable in recipes, given their texture and flavor differences. However, it is possible to adapt recipes and substitute one for the other with a few adjustments:
- Reduce dulce de leche by 1-2 tablespoons per cup when replacing manjar blanco to account for the thicker consistency.
- Add a touch of flour or cornstarch to manjar blanco to replicate the stability of dulce de leche.
- For spreading, thicken manjar blanco by cooking it down further or adding gelatin.
- Increase vanilla or caramel flavoring in manjar blanco to match dulce de leche’s intensity.
Performing a test run of adapted recipes is wise to ensure the texture and flavor will work as intended. While not a flawless swap, manjar blanco and dulce de leche can successfully stand in for one another in many applications with just a few tweaks.
Cost and availability
Traditionally, the production of manjar blanco and dulce de leche was very regional, limited by ingredients access and trade routes. Nowadays, global markets provide wider availability of both products. However, costs and preferences still vary by geography:
- Dulce de leche is very affordable and ubiquitous in Argentina and Uruguay.
- Manjar blanco is similarly low-priced and prevalent in Chile and Peru.
- Internationally, dulce de leche is easier to source than manjar blanco.
- Importing from Latin America can make both items more expensive in other regions.
- Specialized grocers, international markets or online retailers provide greater access.
When purchased locally, manjar blanco and dulce de leche cost $3-6 USD per 13 oz jar. Prices may double when importing from abroad. Bogus versions made from sweetened condensed milk are cheaper but lack the real caramel flavor. With some searching, both products can now be found globally to meet demands from Latin cooking enthusiasts.
How to make at home
For best authentic flavor, making manjar blanco or dulce de leche from scratch is ideal. Here is an overview of the home cooking methods:
Manjar Blanco
- Simmer 1 quart of milk and 1 cup sugar, stirring frequently, until reduced by half.
- Continue cooking on low, stirring often, until the mixture thickens to a spreadable consistency, about 2 hours total.
- Stir in vanilla, cinnamon or other flavorings (optional).
- Let cool completely then transfer to an airtight container and refrigerate.
Dulce de Leche
- Simmer 1 quart milk, 1 cup sugar, 1 tbsp flour and 1 tsp baking soda, stirring often until thickened, about 2 hours.
- Cook, stirring frequently, until deep caramel color, about 1 hour longer.
- Stir in vanilla extract or other flavorings (optional).
- Cool completely then store in an airtight container in the refrigerator.
Be careful not to burn the milk when cooking. Lower heat as needed and stir constantly for best results. Refrigeration lets the Dulce de leche and manjar blanco thicken further into spreadable consistency. Enjoy on bread, in desserts or licked straight off the spoon!
Conclusion
While manjar blanco and dulce de leche share origins as Latin American milk caramel spreads, they have distinct textures, flavors, ingredients and optimal uses. Manjar blanco is more delicate and subtly sweet, suiting fillings and drizzling. Denser dulce de leche works better in recipes needing stability. Regional availability varies too. However, their similar roles in desserts and comparable nutritional values blur the lines. With some tweaks, the two can often be interchanged in recipes requiring milk caramel. Both offer a sweet, decadent flavor to indulge in moderately. Ultimately, manjar blanco and dulce de leche are unique representations of Latin America’s dairy delicacies.
