A family tradition
We make these in our house during the holidays. It all started when my husband (who was my boyfriend at the time) made me a chocolate cake on Valentine’s Day with this Brazilian candy poured on top. My roommates and I grabbed forks and we ate it in one night. (Hello, freshman fifteen.)
So, when I found out that the chocolate topping I loved so much was normally made as candy, I asked my husband to make it. We made it our first Christmas together and we still make it every year during the holidays. I’ve played around with the sprinkles too. You can use bright blue jimmies or holiday sprinkles. They taste good no matter how you decorate them.
This recipe is included in my very first cozy, Southern Peach Pie & A Dead Guy. It holds a special meaning for Poppy the same way it does for me. I hope you enjoy it!
GRANDMA’S PRIZE WINNING BRIGADEIRO
2 tablespoons unsalted butter
2 (14 oz) cans sweetened condensed milk
1-2 tablespoons unsweetened cocoa powder
Chocolate sprinkles for decorating
First, prepare a smooth surface to let the candy cool. You can use a smooth countertop, cutting board, or baking sheet. The candy mixture will need to be mixed quickly and poured to cool to prevent it from burning. In a medium saucepan, melt the butter on medium to high heat. Add the sweetened condensed milk and cocoa powder, and turn the heat to high. Mix quickly with a metal spoon until the mixture starts to bubble. You will know the candy is ready to pour onto a cool surface when the mixture starts to pull away from the sides of the pan on its own. Pour the mixture onto prepared surface, and let it cool until it is warm (about 30-60 minutes). When it is cool enough to touch, pull away pieces and begin rolling the candy into even size balls. Roll the balls in a bowl of chocolate sprinkles until the entire surface is covered. If the mixture is too sticky to do this, then it needs to cool a little longer.
See this recipe and many more in
Southern Peach Pie & A Dead Guy (A Poppy Peters Mystery)
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