Brigadeiros
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Fine Sea Salt1 tsp
Pure Vanilla ExtractDirections:
1
Lightly grease an 8x8-inch baking pan (or another heatproof vessel with approximately the same dimensions) with butter or nonstick cooking spray
2
In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, cocoa powder, butter, and salt
3
Place the pan over medium heat and whisk often to encourage the butter to melt and the cocoa powder to dissolve
4
Once the candy comes to a bubble, reduce the heat to low and cook, whisking often
5
The candy is finished when it's the consistency of a thick brownie batter and slides in a soft mass from one side of the pan to the other when the pan is tilted—this can take anywhere from 15 to 25 minutes, depending on your stove, but it’s better to keep the heat low and give the candy more time to cook down than to rush it and risk burning it
6
Stir in the vanilla extract
7
Pour the candy into the prepared baking pan
8
Chill in the refrigerator until the candy is somewhat firm with a claylike texture, about 1 hour
9
When you’re ready to form the candies, pour your desired coatings onto individual plates
10
Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1-inch balls
11
Drop each ball into a dish of coating and roll to coat
12
Set the finished candies on a small baking sheet, or place them into small paper candy cups
13
Store in the refrigerator in an airtight container
14
Lightly grease an 8x8-inch baking pan (or another heatproof vessel with approximately the same dimensions) with butter or nonstick cooking spray
15
In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, cocoa powder, butter, and salt
16
Place the pan over medium heat and whisk often to encourage the butter to melt and the cocoa powder to dissolve
17
Once the candy comes to a bubble, reduce the heat to low and cook, whisking often
18
The candy is finished when it's the consistency of a thick brownie batter and slides in a soft mass from one side of the pan to the other when the pan is tilted—this can take anywhere from 15 to 25 minutes, depending on your stove, but it’s better to keep the heat low and give the candy more time to cook down than to rush it and risk burning it
19
Stir in the vanilla extract
20
Pour the candy into the prepared baking pan
21
Chill in the refrigerator until the candy is somewhat firm with a claylike texture, about 1 hour
22
When you’re ready to form the candies, pour your desired coatings onto individual plates
23
Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1-inch balls
24
Drop each ball into a dish of coating and roll to coat
25
Set the finished candies on a small baking sheet, or place them into small paper candy cups
26
Store in the refrigerator in an airtight container