Pumpkin Brigadeiros Recipes

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.

PUMPKIN BRIGADEIROS

Steps:

• Mix the condensed milk, pumpkin puree, salt and spice in a saucepan over medium heat.
• Cook, stirring almost constantly to avoid burning, until thickened enough that the mixture easily clears the bottom and sides of the pan and barely oozes back to an even layer when stirred - about 10-12 minutes.
• Remove from heat and with a sturdy spoon, beat in the vanilla by hand for 2 minutes.
• Pour into a wax-paper lined 8" pan and chill at least 12 hours.
• Wet your hands slightly with cold water and shape the candy into ½ tbsp sized balls, rolling each in sprinkles before placing into paper candy cups.
• Store in the fridge.