Creamy Manjar (Dulce de Leche)

1. Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.

2. As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.

3. Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.

4. After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.

5. Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.

Cook's Note:

You can use white sugar for the Splenda(R), if desired.