Candy Cane Brigadeiro is a festive twist on the traditional Brazilian sweets. They are dressed up in crushed candy cane with a rich, soft caramel-like chocolate ganache underneath of the festive coating.Jump to Recipe
Hello folks! How are you doing? And to my American readers: did you have a nice Thanksgiving weekend?
Now, can you imagine that Christmas is less than in one? Where does this time go so fast? (Just a rhetorical question, though.)
Today I am sharing a recipe I made and photographed last year, just like these Christmas Brigadeiro. And even though I have prepared for you so many new recipes this season, I could not hide this one from you. These Candy Cane Brigadeiro not only are luscious and decadent, but also festive and pretty thanks to this mint candy coating.
What are Brigadeiros?
Basically, a Brigadeiro is a chocolate truffle that has the texture of soft (but chewy) caramels and dulce de leche flavour. You will only need a few simple ingredients such as sweetened condensed milk, dark (unprocessed) cacao powder, and butter. Traditionally, chocolate jimmie sprinkles are used for coating.
Brigadeiros are easy to make, but it will require a lot of vigorous whisking; you may skip your arm workout that day :) Please note you should use a heavy-bottomed pot or saucepan for making Brigadeiros because the cooking mixture can easily stick to the bottom and burn.
Candy Cane Brigadeiro
I used the same ingredients as for the classic recipe plus a little touch of espresso powder (You know, peppermint and coffee go so well together!) And I swap chocolate sprinkles for crushed candy cane. If you prefer, you can leave out the candy cane coating and add a few drops of peppermint extract to the chocolate mixture.
If you feel the mixture is boiling too fast or you see little caramelization bites (They are totally fine and delicious – unless they are burnt) appear, simply remove the pan from the heat for 20-30 seconds. Reduce the heat and then return the pot back. I also tend to add a small amount of extra butter, to cool down the cooking process (Perhaps an extra teaspoon or so.)
More Candy Cane Recipes
If you like candy cane, then make sure to check these recipes:
and this Candy Cane Cream Liqueur
I hope you like these Candy Cane Brigadeiro, and you will make them a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Candy Cane BrigadeiroCourse: DessertCuisine: Brazilian
Candy Cane Brigadeiro is a festive twist on the traditional Brazilian sweets. They are dressed up in crushed candy cane with a rich, soft caramel-like chocolate ganache underneath of the festive coating.
3 tbsp. butter, divided + 1 tbsp. more (optional, see step 5) (45-60 gr.)
400 ml. sweetened condensed milk
3 tbsp. dark unsweetened cocoa powder (~23 gr.)
1 tbsp. instant espresso powder (or coffee)
a small pinch of salt
~1/2 cup crushed candy cane (~100 gr.)
medium, heavy-bottomed pan or saucepan
spoon or spatula with a long handle, preferably wooden
- Grease a heavy-bottomed saucepan with 1 tablespoon of butter (both the bottom and sides).
- Place the condensed milk, cocoa, espresso powder, salt, and 2 tablespoons of the butter (in small pieces).
- Bring to a slow boil over medium heat, constantly stirring with a whisk first then with a wooden spoon or spatula.
- After bringing the mixture to a slow boil, reduce heat to low and continue cooking, constantly stirring, for about 12-14 minutes. First 8-10 minutes or so you won’t see serious changes, but very soon the mixture will become creamy and fudgy. It’s important to keep stirring the mixture even more vigorously as that’s the point it can easily burn.
- Pro-Tip: If you feel the mixture is boiling too fast or you see little bites of caramelization (They are totally fine and delicious – unless they are burnt) appear, simply remove the pan from the heat for 20-30 seconds. Reduce the heat and then return the pot back. You can also also add a small amount of extra butter, to cool down the cooking process (You can add up to one extra tablespoon – at once or divided and used throughout the cooking process.)
- Pro-Tip 2: Pay attention to the bottom of your pan as it can easily start burning. If that happens (significantly), transfer the mixture into another pan, without scratching the bottom. However, during the cooking process you can see some tiny caramelized ‘drops’ develop in the mixture – they are totally fine and delicious – just chewy bits that makes Brigadeiros not as homogeneous yet equally good. However, if such pieces turn brown and you feel the burning smell – there is no much you can salvage the recipe. Bottom line: vigorously mix the mixture most of the time, and don’t leave the pot for a second, especially after 8-10 minutes have passed.
- As soon as it has thickened enough – until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through – turn the heat off and remove the pot from heat. The overall cooking time should take between 12 and 14 minutes. Don’t overcook or you will have hard handy. Keep in mind the mixture thickens even more once cooled.
- Chill the mixture in the fridge for an hour.
- When the mixture has cooled, lightly wet your hands (or apply some butter), put a tablespoon of the chewy mixture on your hands, and roll into a small ball. Roll in the crushed candy cane. Pro-tip: if the candy cane are nit sticking well to the balls, let the chocolate mixture stay at room temperature for about 15 minutes, to soften bit.
- Refrigerate a bit and enjoy it! Keep refrigerated for up to one week. For the best result, remove from the refrigerator 10-15 minutes prior to serving.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.