Brigadeiros
Brazil’s irresistible chocolatey treat
If you’ve never had a brigadeiro, I need you to pause whatever you’re doing and take a moment to reconsider your life choices. These Brazilian chocolate truffles are what happens when fudge and caramel have a baby, and that baby grows up to be the life of every party. They’re rich, chewy, and dangerously easy to eat—seriously, you’ll pop one in your mouth and suddenly realize you’ve inhaled six.
Why make them? Because they only take a few ingredients, require zero candy making skills, and will instantly make people like you more. Plus, rolling them in sprinkles is oddly therapeutic. Whether you’re craving something sweet or just want an excuse to eat condensed milk straight from the can (no judgment), brigadeiros have got you covered.
Ingredients required:
Sweetened condensed milk - This is what makes the bulk of the candy. when heated it starts to thicken and caramelize, providing creamy flavour and texture.
Butter - The fat helps to give a nice short bite to the candy, as well flavour.
Cocoa - Gives that signature chocolatey taste.
Vanilla and salt - Helps to balance the sweetness and bring out the chocolate flavor.
Sprinkles, nuts, coconut, cocoa - Traditionally, chocolate sprinkles or jimmies are used, but anything you want to roll these little guys in are tasty! Flaky coconut is my favourite.
Tools needed:
Saucepan - Whatever saucepan you want to use is fine. You’ll be stirring the whole time and not for very long.
Spatula
Silicone mat - This is for cooling the mixture, if you don’t have one, just transfer to another pot to cool.
The recipe
Brigadeiros
Ingredients
1 13 ounce can sweetened condensed milk
1 Tbsp butter
4 Tbsp cocoa (sifted)
1 tsp vanilla
1/2 tsp salt
sprinkles, nuts, coconut, cocoa
Directions
In a medium saucepan, stir sweetened condensed milk, butter, cocoa, vanilla and salt over low heat until simmering.
Keep stirring for 5-10 minutes, the mixture will bubble and burp, and start to come together. Keep stirring to prevent the bottom from sticking and burning. You’ll know it’s done when you can drag your spatula through and it stays like that.
Pour out onto a silicone mat and let cool for a few minutes, but still warm. It has to be cool enough that you can handle, but warm enough that the sprinkles stick.
Roll in teaspoon sized balls, then roll in sprinkles or whatever you decided to roll them in.
Let them cool to room temperature and serve. If you prefer them more firm and chewy, put them in the fridge. Keeps at room temperature for 2-3 weeks, fridge 1-2 months, freezer 3-4 months.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
