If you want to have several cans of homemade manjarblanco in your cupboard, this recipe is perfect for you. No stirring, no babysitting the cans; just cook and relax. It is very important to let the cans cool for several days before opening, or the hot liquid may explode from the can.
Serves: 8Hands-on: 10 minutesTotal: 3 hours 10 minutesDifficulty: Easy
- 1 can (14 oz.) sweetened condensed milk
- In a heavy saucepan, big enough to make as many cans as you want, put the cans in one layer, cover with plenty of water, and bring water to a boil over high heat. Turn the heat to low, put the lid on, and cook for 3 hours, checking on the water. If the level is lowering, add more boiling water (not cold water). If you have a pressure cooker, use it to cook the cans for 30 minutes instead of using a regular pan.
- When completely cool (1 or 2 days at least), store the manjarblanco in the pantry. It will last many months, and you will always have some on hand.