Caramel apples are a favorite fall treat of mine. That’s probably why I tried making these Caramel Apple Oat Squares years ago when I clipped the recipe from a magazine—how could I resist a recipe with that wonderful caramel apple flavor? These dessert squares Continue reading
I’d never heard of Brigadeiro until Marieli, one of my readers, told me about this Brazilian-style truffle some time ago. I also read that it’s a popular candy in Brazil, was created in the 1940s, and is thought to have been named after Brigadier Eduardo Gomes. As Marieli says, “The ingredients are always the same: condensed milk, butter, and cocoa powder.” There are some different versions, but she gave me the instructions for the traditional Brigadeiro. Marieli recommends using a large wooden spoon to stir the mixture if you have one, which I did, and it worked beautifully.
These candies are chewy, chocolatey, and super yummy–they remind me of chocolate caramels. They would make great treats and food gifts for Christmas, Valentine’s Day, St. Patrick’s Day, Easter–anytime you want to make or give some special sweets. If you need to make a large batch, you’ll want to double the recipe!
Marielli also said she often uses this Brigadeiro mixture poured over cakes as a frosting (see note in recipe below)–she did that with Pam’s Pumpkin Sheet Cake, pouring the warm Brigadeiro mixture over the cake instead of frosting it with the cream cheese frosting. She also sprinkled roasted almonds on top. Sounds like a great idea, doesn’t it?
Here’s the recipe–thanks so much, Marielli, for sharing it! 🙂
MARIELI’S BRIGADEIRO (BRAZILIAN-STYLE TRUFFLES) from Marieli G.
Makes about 20 to 24 truffles
- 3 Tablespoons salted or unsalted butter, plus an additional Tablespoon unsalted butter to use on your hands when rolling mixture into balls (if using unsalted butter in recipe, add 1/8 teaspoon salt to the mixture when you’re cooking it)
- 2 Tablespoons sweetened or unsweetened cocoa powder (Marieli uses sweetened; I used unsweetened since that’s what I had on hand)
- 1 (14-ounce) can sweetened condensed milk
- 1 cup of chocolate sprinkles for rolling the truffles in (you could also use shredded coconut or finely chopped nuts)
- Mini baking cups
Place a small to medium non-stick saucepan over medium-low heat on your stove. Add the butter, letting it melt slowly and completely (don’t let it get to a boil).
Remove saucepan from heat and mix in the cocoa powder, blending well to avoid lumps.
Place saucepan back over medium-low heat and add in the sweetened condensed milk, blending everything well. Stir mixture continuously for 20 to 30 minutes, or until you pass the spoon across the bottom of the pan and notice the mixture is thick enough to separate for a few seconds (my mixture was cooked enough after 20 minutes). Note: It’s important to stir the mixture continuously so it doesn’t stick to the bottom and sides of pan, making the mixture lumpy).
Turn off heat, remove pan from stove and pour mixture on a large plate (Note: if you want to use the Brigadeiro as a frosting, you can pour it over your cake at this time). Let mixture cool on plate for easier handling (to cool more quickly, place in refrigerator for 20 to 30 minutes–but don’t cool it too much, or the sprinkles won’t stick to the mixture when you roll it into balls).
After mixture has cooled a little, rub a small amount of unsalted butter inside your hands so the mixture won’t stick when you’re rolling it into small balls.
Scoop the mixture with a regular tea spoon (not the measuring teaspoon) and put it in the palm of your hand. Roll into the shape of a 1″ ball (mine were slightly smaller). Then dip and roll the ball in sprinkles, covering the entire surface and place in a mini baking cup.
Repeat with the remaining mixture, rolling into balls, covering with sprinkles, and placing in baking cups. Add more butter to your hands as necessary for easier rolling.
Have you made or eaten Brigadeiro before?
If you haven’t had the chance to use up your candy canes before or on Christmas, here’s a yummy sweet treat you can make with those leftover candy canes! This Dark Chocolate Candy Cane Fudge is super-easy to make and the dark chocolate-candy cane combination tastes really great! Part of the recipe calls for heating sweetened condensed milk in a saucepan, and this works best with a nonstick saucepan (it helps prevent the sweetened condensed milk from sticking to the bottom of the pan). And be sure to stir it constantly when heating to prevent browning or burning. When I mixed the melted chocolate in with the butter and condensed milk, my mixture was not super smooth and creamy–it actually had a pretty thick consistency–but I just patted the mixture evenly in the 8″ square pan, topped it with the crushed candy canes, and it came out fine.
DARK CHOCOLATE CANDY CANE FUDGE by NancyC, adapted from Food.com
Makes an 8″ square pan of fudge
- 1 (14-ounce) can sweetened condensed milk
- 1 (10-ounce) bag dark chocolate chips
- 1 (12-ounce) bag semi-sweet chocolate chips
- 2 Tablespoons butter, softened
- 1/2 teaspoon peppermint extract
- 1/3 cup crushed candy canes
Line the bottom and sides of an 8-inch square pan with parchment paper, leaving several extra inches of overhang and grease paper with butter or lightly spray with cooking spray.
Heat sweetened condensed milk in a medium nonstick saucepan, stirring constantly, until mixture just starts to bubble or almost starts to bubble (I cooked mine on medium heat for about 5 minutes–that should be long enough).
Remove from heat and add dark chocolate chips, semi-sweet chocolate chips, and butter to the sweetened condensed milk in the saucepan; cover and let sit about 3 minutes. Then add peppermint extract and stir everything until smooth. Pour or spoon into your prepared 8-inch pan (my mixture was pretty thick, so I had to spoon it in the pan and press it with a piece of waxed paper to spread it evenly). Sprinkle with crushed candy canes, slightly pressing the candy canes into the warm fudge mixture; then chill for several hours, until firm, and cut into small squares.
I usually end up with extra candy canes after Christmas, so I love recipes like this where I can use them up in a yummy way! Have you made any good candy cane recipes this year?
Sharing at Candy Plan Monday.
Have you ever heard of a “Dessert Mash-Up”? If you haven’t, it’s simply a yummy creation of two different desserts combined into one! It’s also the name of a new cookbook that has recipes like Blueberry Muffin Waffles, Pumpkin Cheesecake French Toast, Chocolate Cheesecake Sandwich Cookies, Snickers Cake Roll, Almond Joy Dip, and lots more. There’s also great color photos of the recipes that will make you want to start baking right away! Written by Dorothy Kern, author of the blog Crazy for Crust, the book has recipe sections for…
- Cookies, Brownies, and Bars
- Cake and Cheesecake
- Sweet Dips
- Holiday Recipes.
There are so many yummy recipes I found in my review copy of Dessert Mash-Ups, it was hard to decide what to make! Since it’s autumn, I thought the Pumpkin Pie Magic Bars would be the perfect thing to try. I am a big fan of Magic Bars but never would have thought of adding a pumpkin pie flavor to them–what a great idea! The recipe in the book makes a 9 x 9″ pan of bars–I decided to double the recipe and make a 9 x 13″ pan instead. I had a feeling I would like these so much, I’d want a bigger batch! 🙂 The pumpkin flavor in these bars is pretty subtle–they have more of a gingery, caramel flavor combined with the creamy sweetness of the white chocolate chips in the middle. All-in-all, these are very rich and super yummy–just the thing for satisfying your autumn sweet tooth! 🙂
PUMPKIN PIE MAGIC BARS from Dessert Mash-Ups
Makes a 9 x 13″ pan (I doubled the original recipe; halve these amounts for a 9 x 9″ pan)
- 48 to 50 gingersnap cookies
- 4 Tablespoons granulated sugar
- 10 Tablespoons (or 1 stick plus 2 Tablespoons) unsalted butter, melted
- 2 cups (one 12-ounce package) white chocolate chips
- 2 cups chopped pecans
- 1/2 cup shredded sweetened coconut
- 1/2 cup toffee bits
- 1/2 cup pumpkin puree
- 1 cup fat-free sweetened condensed milk (or you can use a 14-ounce can, which is a little more than 1 cup)
- 1 teaspoon pumpkin pie spice
Preheat oven to 350˚F. Spray a 9 x 13″ pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
Grind the gingersnaps to a fine crumb in a food processor; you should have about 3 cups of crumbs. Place cookie crumbs in a medium bowl and mix with the sugar and melted butter. Press into the prepared pan.
Sprinkle the white chocolate chips, pecans, coconut, and toffee bits over the top of the crust.
Whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars. The mixture will just barely cover; use a spatula to carefully spread it to the edges.
Bake for 29 to 35 minutes, until the edges have started to brown. Cool completely before cutting. Store in an airtight container in the refrigerator for up to 4 days.
Tip: Different brands of sweetened condensed milk come in different thicknesses. If it’s too thick to be pourable, you can transfer it to a microwave-safe bowl and heat it on high for 10 to 20 seconds until it becomes a little thinner.
These bars are definitely a treat–the sweetened condensed milk and the toffee bits combine to make a yummy caramel-like topping that really tastes great with the gingery crust! I think I’m going to have to try more of these dessert mash-up ideas–have you made any yourself?