Manjar (Dulce de Leche) from Scratch
This milk caramel can be eaten anytime during the day and in many different ways: with bread, cheese, cookies, and my favorite, with meringue.
Bring milk sugar and vanilla extract to a boil in a saucepan over high heat.
Reduce heat to medium-low and continue cooking and continuously stirring until the milk has thickened and turned a caramel color about 1 hour or more.
Stir in baking soda.
Continue cooking until the caramelized milk has reached a pudding consistency.
Pour manjar into a bowl and cool completely in the refrigerator.