This recipe was provided by Sharlee Fopma, LSB Summer Teller.
This is one of the most traditional Brazilian desserts/snacks, and it’s basically a mix between a Tootsie Roll® and a caramel. It will take about 10 minutes to make and 10 minutes to decorate.
- 1 can sweetened, condensed milk
- 3 tablespoons chocolate milk powder
- I use Nestle Quik
- 2 tablespoons butter
- Chocolate sprinkles – optional
- Paper candy cups/mini cupcake liner.
- COOKING: Pour the sweetened condensed milk, chocolate milk powder, and 1 tablespoon of butter into a medium saucepan. Place over medium to medium-high heat and stir constantly, until it begins to bubble around the edges. When it begins to bubble, bring the heat down to low. HELPFUL HINT – be sure to scrape the sides and bottom of the pan as you stir, so you do not burn the mixture. As you continue stirring, the mixture will begin to thicken. The way to tell if the brigadeiro is at its ponto de brigadeiro stage, or ready to be done cooking, is to tilt the pan slightly up, and if you scrape the bottom of the pan, it should be a clean scrape, leaving no brigadeiro left in that place.
- DECORATION: Let the finished brigadeiro cool for about 5 minutes (I would put it in the fridge, as it will make the next step easier). Once it is done cooling, you will oil your hands with the butter, and begin to make balls of the brigadeiro. If you want to decorate the brigadeiro, cover the small balls in chocolate sprinkles. Place in a paper candy cup/mini cupcake liner.