Manjarate Casero (Homemade Dairy-Free Manjar)

Ingredients

• 2 cans Canned coconut milk
• 1 cup Sugar
• 1 tsp Vanilla extract
• 1/4 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed saucepan, combine the 2 cans of canned coconut milk, 1 cup of sugar, 1 tsp of vanilla extract, and 1/4 tsp of salt. Stir these ingredients together thoroughly until they are well mixed.
2. 2Place the saucepan over medium heat (approximately 148.9°C / 150°C). Bring the mixture to a gentle simmer, stirring constantly with a whisk or spoon, until small bubbles appear around the edges of the pan and the mixture is hot.
3. 3Reduce the heat to low (approximately 93.33°C / 93°C) to maintain a very gentle simmer. Continue to cook for 60 to 90 minutes, stirring frequently every 5-10 minutes to prevent the mixture from sticking to the bottom of the pan.
4. 4The manjar is done when it has significantly thickened to a consistency similar to condensed milk and has transformed into a rich caramel color. To test for doneness, dip a spoon into the mixture; it should coat the back of the spoon.
5. 5Carefully remove the saucepan from the heat. Allow the manjar to cool completely in the saucepan at room temperature for at least 2-3 hours. This cooling period is important as it allows the manjar to thicken further.
6. 6Once completely cool, transfer the manjar to a clean jar or an airtight container. Store it in the refrigerator, where it will continue to thicken and can be kept for up to 2 weeks.

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