El Chonie
Julia Moskin, Matt Abergel
75 ratings with an average rating of 4 out of 5 stars
75
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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.
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.
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.
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.
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?
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.
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
Corn syrup is not traditionally used! There’s no need to use it.
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).
Corn syrup is not traditionally used! There’s no need to use it.
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
Never use corn syrup in brigadeiros or any Brazilian dessert or sweets. Never, this totally kilked the Brazilian recipe.
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.
Never add corn syrup to a Brazilian recipe! As a Brazilian, we use coconut condensed milk for that.
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!
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.
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.
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?
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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