Brigadierosbrazilian Candy Recipes

BRIGADEIROS (BRAZILIAN CANDY) RECIPE - (4.6/5)

Steps:

• Place all ingredients in a heavy bottomed saucepan (preferably enamel coated, but not absolutely necessary). Cook in medium heat until the butter melts, reduce heat to low and cook, stirring, until the mixture starts to pull out of the bottom of the pan. It should take between 10 and 17 minutes. If the mixture starts to boil too furiously, reduce the heat or remove the pan from the burner for a minute or so, always stirring. Allow it to cool until you can handle it. It is OK to put it in the refrigerator to speed up the process. Place the chocolate sprinkles in a shallow dish. Have a small dish with cold water to dip your fingers and moisten the palm of your hands. Using a teaspoon, grab portions of the cool chocolate mixture and roll into balls. Immediately roll them in chocolate sprinkles and place in a small paper cup. Makes 24 brigadeiros. Scale up the recipe for large gatherings. ENJOY!

BRIGADEIRO - BRAZILIAN CHOCOLATE TRUFFLES

Steps:

• Grease large shallow pan or platter with butter. In 4-quart nonstick heavy saucepan, heat condensed milk, cocoa and 2 tablespoons butter to boiling, stirring constantly with wooden spoon. Reduce heat to medium-low; cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when pan is tilted. Pour mixture into shallow pan; cool completely (refrigerate to firm up faster).
• Place remaining ingredients in separate small bowls. Use teaspoon or melon baller to scoop truffle mixture, then use greased hands to shape into 1- to 1 1/2-inch balls. Roll each ball in pistachios, almonds, coconut or sprinkles. Place in mini paper baking cups.
• Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week.

BRIGADEIRO DESSERT

Steps:

• Grease a 9-inch glass tube pan with margarine.
• Combine sweetened condensed milk, cream, cocoa powder, and eggs in a blender; blend until smooth for 3 minutes. Pour in the prepared tube pan.
• Microwave on high power until set, 7 to 8 minutes. Remove from microwave and cool slightly. Refrigerate until set completely. Cover with sprinkles before serving.

BRIGADEIRO

Steps:

• In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

BRIGADIEROS(BRAZILIAN CANDY)

Steps:

• in a heavy saucepan,over medium-low heat, stir all ingredients constantly.
• cook till mixture thickens enough to show bottom of pan while stirring.
• pour into greased dish and cool to room temperature.
• take small amount with a teaspoon and roll into ball shape.
• roll in jimmies to garnish.
• *****hint*grease hands to prevent stickiness.
• if balls do not hold shape return to saucepan and cook additional 5 minutes.

TRIO OF BRIGADEIROS

Steps:

• Spray a shallow dish with cooking spray and set aside. Melt the butter in a saucepan over medium-low heat. When the butter has melted, whisk in the condensed milk, cocoa powder and salt until well combined. Cook over a medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture becomes thick and starts to pull away from the bottom and sides of the pan, 7 to 15 minutes.
• Pour the mixture onto the prepared dish and spread it out so it cools quickly. DO NOT touch the mixture with your hands at this point-it is VERY hot. If you are having trouble spreading, use a rubber spatula or spoon. (It doesn't need to look perfect.) Refrigerate until cool enough to comfortably handle, about 1 hour to 70 minutes. (The colder the mixture, the easier the next steps will be.)
• Place the coconut, sprinkles and cocoa powder in separate shallow bowls. Take a tablespoon of the candy mixture and form into a ball. Place the ball on a sheet pan. Continue forming the balls and placing on the sheet pan until all of the mixture is used; you should have 24 to 28 small balls. Once all the balls are prepared, roll each in one of the desired coatings, pressing the flaked coconut and sprinkles coatings so they stick. Place each coated ball in a little paper cup. Serve immediately or refrigerate until ready to eat.

BRAZILIAN BRIGADEIRO

Steps:

• PREPARE:.
• Cook over medium-low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder.
• Cook the mixture until it thickens enough to show the pan bottom during stirring.
• Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.
• Roll the balls over chocolate jimmies to decorate.
• Hint: Grease your hands with margarine to make the balls easily.
• If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Cook additional five minutes, take a small sample and dip it in a glass with cold water. If you cooked enough, this sample should hold the shape after cooling down in the water.
• The cheapest , low grade sweetened condensed milk is the best to make the brigadeiro because they have more starch on them, which helps the candy to hold the shape.
• In US, buy the sweet condensed milk from the Walmart brand "Great Value", cook this brand for 20 minutes in medium heat stirring continuously and your brigadeiro is with the right consistency.

BRIGADEIROS

Steps:

• If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
• Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
• Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you're not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it's cool enough to touch, squish it with your fingers - it should be the texture of a soft and fudgy caramel.
• Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it's easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.