Manjar

My mom and dad used to make manjar (also known as dulce de leche) at Christmas for our neighbors, and save a bit for us to eat on a spoon or with ice cream on Christmas Eve. I remember also rolling little balls of it in rice crispies before eating. In any case, it is sweet and fattening, and therefore delicious. 

There are several different ways to make it, but it all starts with sweetened condensed milk boiled into a caramel. The easiest way to make it is put the can in a very deep pot or pressure cooker and keep it submerged in boiling water continously for 4 hours (3 hours if you want it more syrupy).  KEEP IT SUBMERGED OR IT MIGHT EXPLODE. (And take the label off first.) Let it cool in the fridge for several hours before opening. (We left it in overnight.) 

We used a pressure cooker and made several cans at once, then kept one for ourselves. It makes a great large-quantity gift. You can even add your own can label after it has cooled. I have also made it for coworkers. 

1100 calories a can, y'all. Eat up!