Boil water. Add a can of condensed milk. Keep it in there for two or three hours. Hope it doesn’t explode.
If all goes well, you’ll have a can of homemade manjar. And then you can gorge on Chilean-style tooth-melting sweetness.
Homemade Manjar
Published by
Coleen
Coleen Monroe-Knight is a Colorado native who has left a trail of new homes for herself around the world. She's set foot in 30 countries and lived on four continents in the last thirteen years. Her nomad homes are in Colorado, Chilean Patagonia, France, Italy, Switzerland, South Korea, England, China, and Iceland. After more than two years of not traveling she finds herself on a family gap year after leaving China. Upcoming travels in England, Spain, Eastern Europe, and ????????? this year. You can also find her on Twitter, Wordpress, and through her publications online. View all posts by Coleen
Reverse Retrograde 