Recipe from Leticia Moreinos Schwartz
Adapted by Julia Moskin
- Total Time
- 20 minutes
- Rating
- 4(91)
- Notes
- Read community notes
Fudge made from condensed milk is the base for brigadeiros, bite-size sweets served in paper frills and covered with sprinkles. “Brigadeiros are like the cupcakes of Brazil,” the cooking teacher Leticia Moreinos Schwartz said. “They are at every birthday party.” (They are named for a once-popular politician, Brigadier Eduardo Gomes, who ran for president in 1945 under the slogan “Vote no brigadeiro, que é bonito e é solteiro” — “Vote for the brigadier, who’s good-looking and single.”) —Julia Moskin
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Ingredients
Yield:About 30 brigadeiros
- 1cup sweetened condensed milk
- ½cup coconut milk
- 2tablespoons unsalted butter
- 2teaspoons light corn syrup
- 1½cups finely shredded unsweetened coconut (see note)
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)
76 calories; 5 grams fat; 4 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 1 gram protein; 15 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, corn syrup, and ½ cup shredded coconut. Bring to a boil over medium heat. Reduce heat to low and whisk constantly until fudgy, 8 to 10 minutes. When mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan.
Step
2
Slide mixture into a bowl. (Don’t scrape the pan; leave any residue behind.) Let cool to room temperature, then refrigerate until very firm, at least 4 hours.
Step
3
Scoop out teaspoonfuls of the mixture and use your hands to roll into balls, about ¾-inch in diameter. Set aside on a baking sheet.
Step
4
Place remaining 1cup coconut in a wide bowl. Roll 4 to 6 brigadeiros at a time through coconut, covering surface completely. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month. Serve at room temperature.
Tip
- Sweetened flaked coconut will be too sweet. If desired for flavor, toast coconut beforehand on a baking sheet in a 350-degree oven, stirring every 2 minutes.
Ratings
4
out of 5
91
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Private Notes
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Cooking Notes
kestrel sparhawk
How do we get the different colors and textures on the outside? I recognize the coconut, obviously -- are the chocolate sprinkles just that? And what's the third one? Pistachio mix?
AliceC
Those are totally different recipes (which aren't present). The chocolate kind are the most traditional, and they are made of fudge on the inside.
Luciana Schrader
Original brigadeiros do not have corn syrup. There's no need for it. It's just a soft fudge made with condensed milk, chocolate and butter then rolled into balls and rolled on fine shredded chocolate or chocolate sprinkles
MPA
Corn syrup is not traditionally used! There’s no need to use it.
stella
Using a medium (not flat) saucepan, this recipe requires ~60-75 minutes constant stirring in order to reach a fudgy consistency. That said, it was totally worth it. These brigadeiros carried me through 2 dinner parties with rave reviews. When it comes to stir time, just get ready to listen to a full drake album (or some other mundane but sort of hype and tolerable playlist).
MPA
Corn syrup is not traditionally used! There’s no need to use it.
Luciana Schrader
Original brigadeiros do not have corn syrup. There's no need for it. It's just a soft fudge made with condensed milk, chocolate and butter then rolled into balls and rolled on fine shredded chocolate or chocolate sprinkles
Luciana Schrader
Never use corn syrup in brigadeiros or any Brazilian dessert or sweets. Never, this totally kilked the Brazilian recipe.
Salma & Alex
Total failure, the mix didn’t stick well. I guess something’s wrong with the instructions, cause I ever tried it a second time. Wouldn’t recommend.
brazilian
Never add corn syrup to a Brazilian recipe! As a Brazilian, we use coconut condensed milk for that.
Lauren Kerr
I had the same experience as Carlos Y — this took nearly an hour of stirring before it got to the consistency of a rollable ball. Julia, please advise and maybe adjust the recipe. They ended up delicious!
Carlos Y
Not sure what kind of "low heat" Julia may have used, but it took me 30 minutes of constant whisking to get to a "fudgy" consistency. Not the 8 to 10 minutes instructed.
Jeanne
I used a wider, flat pan, like a medium-sized saute pan. Once it boiled it took about 12 minutes of whisking to get a fudge like consistency. Once a wooden spoon pulled through it left a trail of pan that you could see, I removed it. It solidified as it coole.
kestrel sparhawk
How do we get the different colors and textures on the outside? I recognize the coconut, obviously -- are the chocolate sprinkles just that? And what's the third one? Pistachio mix?
AliceC
Those are totally different recipes (which aren't present). The chocolate kind are the most traditional, and they are made of fudge on the inside.
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