My mother is Brazilian. She was born and raised in the state of Sao Paulo, and came to the United States in her early twenties. Brigadeiro is a Brazilian candy that she made for us every Christmas. It’s a simple recipe, with just 4 ingredients, any one of which I’d be happy to eat by itself. (well, maybe not the butter, but you know what I mean) When you bring those ingredients together and cook them, you create little bites of heaven.
- 1 can sweetened condensed milk
- 1 cup whole milk or half and half
- 3 ounces high quality dark chocolate
- 1 tablespoon butter
- softened butter for greasing your hands
- small paper candy cups
- Butter the bottom and sides of a shallow dish.
- In a heavy six quart saucepan, melt butter.
- Add other ingredients, and stir constantly over medium-low heat.
- Bring to a boil, and cook for several minutes. Stir constantly, and don't turn up the heat. It burns easily.
- When it gets thick enough that you can see the bottom of the pan as you stir, it's ready.
- Pour into the dish, and allow to cool.
- Cover and refrigerate for several hours or overnight.
- Butter your hands, and roll into little bite-size balls.
- Roll the balls in sugar, nuts, coconut, or whatever you wish.
White Apron Blog http://whiteapronblog.com/
Butter the bottom and sides of a shallow dish.
In a heavy six quart saucepan, bring together the following:
1 can sweetened condensed milk
1 cup whole milk or half and half
3 ounces high quality dark chocolate
1 tablespoon butter
Stirring constantly (I prefer to use a whisk) over medium heat, bring to a boil, and cook for several minutes. Don’t turn up the heat as it burns easily.
The reason you need to use such a large pot is that when it starts to boil, the mixture will triple in volume, and you don’t want it to boil over.
Also, as it boils, it frequently pops. I wear an oven mitt on my stirring hand to prevent burns.
As the moisture evaporates, the candy will reduce down. You can tell it’s done when it’s so thick that you can see the bottom of the pan as you stir.
That’s approximately 220-230 degrees F.,
Pour it into the buttered dish. It will be the consistency of thick caramel.
Allow it to cool completely, then cover and refrigerate overnight. Two days would be even better.
Lay out several small paper candy cups.
Generously spread softened butter on the inside of your palm and fingers.
Scoop up a teaspoon of the candy, and roll it into a ball in your buttered palm.
Drop the ball into whatever you want (I use granulated sugar, but you could try cocoa powder, chopped nuts, coconut, sprinkles, etc.), and roll it around until completely coated.
Carefully transfer the candy to a cup.
Cover tightly, and refrigerate leftovers