Manjar Casero
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Homemade Chilean caramelized milk spread

*Makes about 2½ cups*

8 c whole milk
5 c sugar
¼ t baking soda
1 vanilla bean, split lengthwise (or cinnamon stick)

This requires a large heavy saucepan (preferably copper) a wooden spoon, and 
a gas range.
Put all ingredients in the saucepan and bring to a boil, stirring frequently 
and watching constantly. As the mixture begins to boil, reduce the heat and 
regulate to prevent overboiling (this is why you need the gas range).
Continue to cook, stirring occasionally, until the mixture begins to 
thicken, about 1½ to 2 hours.
Discard the bean or cinnamon stick. Continue to cook, stirring constantly, 
until the mixture is thickening and turns an amber caramel color. It's 
ready when the bottom of the pan can be seen when the spoon is drawn across 
it.
Remove from heat and continue stirring for a few minutes antil smooth.
Turn into a serving bowl and allow to cool at room temperature before 
refrigerating.

From "The Chilean Kitchen" by Ruth Van Waerebeek-Gonzalez adapting a recipe 
by Don Juan Pablo Asenjo

"Easy" Manjar
=============
Place an unopened can of sweetened condensed milk in a heavy saucepan with a 
tight-fitting lid and fill the pan with water halfway up the side of the 
can.
Bring the water to a boil, cover, and and reduce to simmer for 1 hour for 
amber manjar (manjar blanco) or 1½ hours for a darker color.
Remove can from water with tongs and allow to cool before opening.

"Easier" Manjar
===============
Buy a can of prepared manjar or dulce de leche or cajeta at a Latin market.