Recipe by Catwhispers
These are a Brazilian candy, very similar to chocolate caramels. I found the recipe in an Avon International Cookbook, and this recipe was submitted by one of their Brazilian representatives. Prep time includes shaping.
Top Review by GuidoVanHorn
I concur with the other poster that says use Nescau (or any chocolate mix drink, nestle quik works fine) using pure cocao, makes it more like a dark chocolate...still good, but different. Personally I can take or leave the sprinkles, but tradition mandates the sprinkles. I always use the scrape test to see if they are ready to stop cooking, scrape a wood spoon across the bottom of the pan and if they liquid seperates and doesn't immediately come together, it's good to go. You can also drop tiny bits of liquid on a plate and shove it in the freezer for a 15-20 seconds and then try and roll it and see if you like the consistency.
- 1 (14 1/2 ounce) can sweetened condensed milk
- 1⁄4 cup unsweetened cocoa powder
- 1 tablespoon butter or 1 tablespoon margarine, plus extra
- butter or margarine, for shaping
- 6 -8 tablespoons chocolate sprinkles
- 12 -24 small aluminum foil or paper cups, for serving
Directions See How It's Made
- In a 2-quart saucepan, mix together the sweetened condensed milk, the cocoa powder and teh butter.
- Cook over medium low heat for 7-8 ninutes, stirring constantly, or until the candy forms a ball and pulls away from the sides of the pan.
- Cool to room temperature.
- With buttered hands, shape the candy into 1-inch balls. Roll each in the sprinkles to cover and place each one in a paper or foil candy cup.
- Place in a container, cover, and refrigerate to chill before serving. Refrigerate any leftover candies.