Creamy Manjar (Dulce de Leche)

In your largest, heaviest-bottomed pot, combine the whole milk, sugar, sucralose sweetener, and vanilla extract. Set over medium heat, stirring continuously until the sugar is fully dissolved. Gradually increase the heat until the mixture reaches a rolling boil. (Approximately 15-20 minutes)

While the milk mixture heats, prepare the baking soda solution. In a small bowl, combine the baking soda and water, stirring until mostly dissolved. It's okay if there are a few undissolved particles.

Remove the pot from the heat and carefully place it in your kitchen sink. Slowly pour in the baking soda mixture, stirring vigorously. Be prepared for the mixture to expand rapidly and foam up! Continue stirring until the mixture returns to its original volume.

Return the pot to the stovetop and reduce the heat to maintain a very brisk simmer – almost a boil, but not quite. This is crucial for achieving the right consistency and flavor. Cook, checking and stirring frequently to prevent scorching, until the mixture transforms into a deep, golden brown hue. (Approximately 1 hour)

Once the mixture has reached a dark caramel color, increase your vigilance. The longer you cook it after this point, the thicker it will become. For a consistency similar to traditional caramel sauce, cook for an additional 15 minutes. For a thicker, spreadable consistency perfect for toast or fillings, cook for another 20-25 minutes. For a candy-like consistency, continue cooking longer, keeping in mind that it will thicken significantly as it cools.

When the Manjar reaches your desired consistency, remove it from the heat and carefully pour it into a plastic container with a tight-fitting lid, or into sterilized jars. Allow it to cool completely before sealing. This Creamy Manjar can be stored at room temperature, but refrigeration will extend its shelf life significantly, keeping it fresh for many weeks.