Brazilian Birthday Candies recipe
Makes about 20
Ingredients
1 can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
1 teaspoon corn syrup
2 teaspoons salted butter
½ cup multicolored candy sprinkles for cake decorating
Instructions
Combine the condensed milk, unsweetened cocoa powder, and
corn syrup in a 2-quart heavy-bottomed saucepan.
Stir until well combined and then place on the stove.
Lightly butter a 10- to 12-inch oval platter or large dish with ¼
teaspoon of the butter and set it aside.
Heat the milk, cocoa, and corn syrup over medium heat, stirring
constantly with a wooden spoon until the mixture starts to
form small bubbles around the outside. This will take about 4
minutes.
Once it starts to boil, reduce the heat to low, and add 1 teaspoon
of the butter.
Continue stirring until the mixture thickens and begins to pull
away from the sides and bottom of the pan. The mixture will
thicken quickly, and if you don’t keep stirring, it will stick to the
bottom of the pan.
Cook for 3 to 4 minutes, stirring frequently.
Pour the contents of the pan onto the platter and spread it evenly
across the surface until it is about
1.3 inch thick.
Refrigerate for 15 minutes. Set a timer so you don’t forget.
In the meantime pour the sprinkles into a medium-size bowl or 8
½-inch bread pan. Be prepared. Forming the candies is a messy
operation, so take your time and wear an apron.
After 15 minutes, remove the platter from the refrigerator. Take
some of the remaining butter and lightly spread a bit of it into the
palms of your hands.
Scoop up about 1 teaspoon of the candy, and roll it into a ball in
the palms of your hands, then drop the candy into the colored
sprinkles. Now, shake the pan back and forth until the entire
surface of the ball is completely covered with sprinkles.
Place the completed candy on a serving dish and continue until
all the candies are rolled and coated.
Cover the brigadeiro with aluminum foil, being careful that the
foil does not touch the candy and stick to it.
Refrigerate until ready to serve. These candies can be frozen and
served ice cold as well.
Makes about 20
Ingredients
1 can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
1 teaspoon corn syrup
2 teaspoons salted butter
½ cup multicolored candy sprinkles for cake decorating
Instructions
Combine the condensed milk, unsweetened cocoa powder, and
corn syrup in a 2-quart heavy-bottomed saucepan.
Stir until well combined and then place on the stove.
Lightly butter a 10- to 12-inch oval platter or large dish with ¼
teaspoon of the butter and set it aside.
Heat the milk, cocoa, and corn syrup over medium heat, stirring
constantly with a wooden spoon until the mixture starts to
form small bubbles around the outside. This will take about 4
minutes.
Once it starts to boil, reduce the heat to low, and add 1 teaspoon
of the butter.
Continue stirring until the mixture thickens and begins to pull
away from the sides and bottom of the pan. The mixture will
thicken quickly, and if you don’t keep stirring, it will stick to the
bottom of the pan.
Cook for 3 to 4 minutes, stirring frequently.
Pour the contents of the pan onto the platter and spread it evenly
across the surface until it is about
1.3 inch thick.
Refrigerate for 15 minutes. Set a timer so you don’t forget.
In the meantime pour the sprinkles into a medium-size bowl or 8
½-inch bread pan. Be prepared. Forming the candies is a messy
operation, so take your time and wear an apron.
After 15 minutes, remove the platter from the refrigerator. Take
some of the remaining butter and lightly spread a bit of it into the
palms of your hands.
Scoop up about 1 teaspoon of the candy, and roll it into a ball in
the palms of your hands, then drop the candy into the colored
sprinkles. Now, shake the pan back and forth until the entire
surface of the ball is completely covered with sprinkles.
Place the completed candy on a serving dish and continue until
all the candies are rolled and coated.
Cover the brigadeiro with aluminum foil, being careful that the
foil does not touch the candy and stick to it.
Refrigerate until ready to serve. These candies can be frozen and
served ice cold as well.