It was a bright, glossy photo that first brought brigadeiros the gooey, chocolaty, caramel-y Brazilian candy treat to our attention. And we were happy to discover that the recipe couldn’t be easier. Sweetened condensed milk, cocoa powder, and butter are cooked until thick and then poured into a dish and chilled before being rolled into truffle-size nuggets. The last step is simply to coat the brigadeiros in any number of fun toppings. We used more cocoa powder than is traditional for a candy that emphasizes the chocolate. Make sure to stir the cocoa mixture frequently or it will burn. You’ll know the mixture is done cooking when it becomes so thick that a spatula dragged through it leaves a trail. Chilling the mixture is essential for easy rolling and decorating. If the dough sticks to your hands when rolling, spray your hands with a bit of vegetable oil spray. The brigadeiros are best enjoyed the day they’re made, but they will keep in the refrigerator in an airtight container for up to two weeks.
- Yield: 30 candies
- 1 (14-ounce) can sweetened condensed milk
- ½ cup (1½ ounces) Dutch-processed cocoa powder
- 2 tablespoons unsalted butter
- Sprinkles, colored sugar, and/or nonpareils for coating
- Grease 8-inch square baking dish. Cook condensed milk, cocoa, and butter in medium saucepan over low heat, stirring frequently, until mixture is very thick and rubber spatula leaves distinct trail when dragged across bottom of saucepan, 20 to 25 minutes.
- Pour mixture into prepared dish and refrigerate until cool, at least 30 minutes or up to 24 hours (cover with plastic wrap if chilling overnight).
- Pinch mixture into approximately 1 tablespoon–size pieces and roll into 1-inch balls. Place desired coatings in small bowls and roll each candy in coating until covered. Serve. (Brigadeiros can be refrigerated in airtight container for up to 2 weeks.)