I learned to make brigadeiro, which is one of the easiest candy recipes I’ve ever seen, just in time for the Rio Olympics! Brigadeiro is sort of a chocolate caramel. It’s extremely sweet which means that kids love it and adults will probably be satisfied with just one or two candies. It’s typically rolled in chocolate sprinkles but in the video we used those and some rainbow sprinkles just to be a little more festive. Tuany suggests you could also use minced roasted peanuts on the outside, or even try filling your brigadeiro with a piece of strawberry or cherry.
This same recipe is also used to frost cakes in Brazil. If you take the mixture off of the heat a minute or so early while it is still kind of runny, you can pour it over cake as a glaze. Tuany made my birthday cake like that this year and it was so good.
It’s important to note that the brigadeiro recipe uses chocolate milk powder, not cocoa powder. We used Nesquick. Cocoa powder would likely work but I have not tested it. You can also try the same recipe using strawberry flavored milk powder and roll the candies in granulated sugar instead of cocoa.
Brigadeiro Recipe Video – scroll down for recipe card
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Brigadeiro Recipe – printablePrint
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 20-30 1x
- 1–14 ounce can sweetened, condensed milk
- 3–4 tablespoons chocolate mil powder (ie Nestle Quik)
- 2 tablespoons butter or margarine
- Chocolate sprinkles
- Paper candy cups
- Pour the milk, chocolate powder and 1 tablespoon of the butter into a medium sauce pan. Stir with a silicon spatula until smooth.
- Place over medium or medium-high heat and stir constantly until beginning to bubble around the edges. Reduce the heat to maintain a slow simmer.
- Continue stirring until the mixture darkens and thickens. Adjust the temperature if necessary to keep the mixture from burning. You want to slowly caramelize it without burning or sticking. Be careful to scrape the sides and bottom of the pan well.
- After about 10 minutes (give or take a few minutes) the mixture should be quite thick and, when you tilt the pot up it should sort of fall away from the bottom of the pot. This is called ponto de brigadeiro (See the video for a demonstration of what to look for).
- Turn off the heat.
- Smear a little of the reserved butter onto either a plate or a marble slab and spread the mixture out into about an 8″ disk. Let cool about 5 minutes or until cool to the touch.
- Lightly oil your hands with butter and roll the mixture into small balls about the size of a large grape. Coat in sprinkles and place each brigadeiro into a paper candy cup.
- These will keep in a container at room temperature for about 3 days.