A simple guide to the flavour behind Peruvian desserts and Canela’s baking
If you’ve ever tried dulce de leche, you already know the flavour.
That creamy, caramel-like sweetness that feels familiar from the very first bite. Across Latin America, that same comfort exists under different names.
In Argentina and Uruguay, it’s called dulce de leche.
In Colombia, arequipe.
And in Peru, we call it manjar blanco.
Different names, different countries - the same feeling of home.
Is dulce de leche the same as caramel?
Not quite.
While dulce de leche is often described as caramel-like, it’s made differently. Dulce de leche (and manjar blanco) is created by slowly cooking milk and sugar together, which gives it a softer, creamier flavour.
Traditional caramel is made by heating sugar on its own, resulting in a deeper, more intense sweetness with slight bitterness.
In simple terms: dulce de leche is milkier, gentler and more comforting — which is why many people say it’s not overly sweet.
Why we call it manjar blanco in Peru
The name manjar blanco literally means “white delicacy”.
It’s a name that speaks less about colour and more about care. Manjar refers to something special - a treat made with intention, meant to be enjoyed slowly and shared.
In Peru, this name became part of everyday life and traditional sweets, passed down through home kitchens and family recipes. Not just a flavour, but a memory.
A flavour at the heart of Peruvian desserts
Manjar blanco is at the centre of many classic Peruvian desserts.
It fills alfajores, rolls through Swiss rolls, and brings balance and softness to the desserts we love most.
Rich, but gentle.
Sweet, but never too much.
That balance is what makes it so loved.
What people say when they try it
One of the most common things I hear at markets is:
“Wow… this is so good.”
“You have to try this.”
“I really like it - it’s not overly sweet.”
And that’s exactly what manjar blanco is about - a familiar sweetness that feels comforting, not heavy.
The heart of canela
At canela, manjar blanco is at the heart of most of our desserts.
You’ll find it in our alfajores, layered through our scoops, and woven into many of the treats we bake. Everything is handmade in small batches in Melbourne, using a method that took me a while to learn and refine.
When I talk to customers at markets, I usually start with:
“Have you tried dulce de leche?”
Once they recognise the flavour, I share the name we grew up with - manjar blanco - and the story behind it.
How to enjoy manjar blanco
Manjar blanco can be enjoyed in many ways.
At canela, you’ll find it:
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Sandwiched between buttery shortbread, like in our alfajores
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Layered through our scoops and desserts
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Paired with brownies, blondies and cookies
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Or simply enjoyed by the spoonful
We also offer it by the jar, for those who love it just as much on toast, with fruit, or straight from the spoon.
There’s no right or wrong way - just whatever feels comforting to you.
One ingredient, many names
Manjar blanco, dulce de leche, arequipe - different names, same comfort.
And at canela, it’s the flavour that connects everything we do.