Pumpkin Brigadeiros Food

BRIGADEIROS

Steps:

• In a pan, add the condensed milk, chopped chocolate and butter. Cook over medium heat, stirring, for approximately 10 minutes or until it starts to come off from the bottom. Tilt the pan and you will see the magic happening. Pour the mixture over a plate coated with butter and let it cool at room temperature.
• Butter your hands and roll individual brigadeiros. Coat them in chocolate sprinkles and serve at room temperature for ultimate creaminess!

BRIGADEIRO

Steps:

• Combine the condensed milk, cocoa powder and butter in a small saucepan and cook over medium-low heat, whisking constantly, until very thick, 10 to 15 minutes. Let cool to room temperature, then roll into twelve 1-inch balls and dip in sprinkles. Alternatively, scoop out spoonfuls (leave in the spoon) and dip the top portion in sprinkles.

TRADITIONAL AND PINK BRIGADEIROS

Steps:

• For the traditional brigadeiros:
• Combine the sweetened condensed milk, chocolate, cocoa powder and butter in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with the butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll each one in sprinkles and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.
• For the pink brigadeiros:
• Combine the milk, butter, gelatin and egg yolk in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll in crystallized sugar and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.

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.