Salted Licorice Brigadeiros Recipes

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BRIGADEIROS



Brigadeiros image

The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious.

Provided by Tejal Rao

Categories     snack, candies, dessert

Time 1h30m

Yield About 24 pieces

Number Of Ingredients 7

5 cups whole milk
1 cup granulated sugar
2 teaspoons unsalted butter, plus more for greasing your hands
1 3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk
5 tablespoons unsweetened Dutch-process cocoa powder, sifted
Pinch of flaky sea salt
1 cup chocolate or rainbow sprinkles

Steps:

  • If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
  • Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
  • Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you're not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it's cool enough to touch, squish it with your fingers - it should be the texture of a soft and fudgy caramel.
  • Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it's easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.

SALTED LICORICE



Salted Licorice image

Provided by Jake Godby

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 quart

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
6 black Red Vines licorice, cut into 1/2-inch pieces
1 tbsp salt
3 egg yolks
1 cup sugar

Steps:

  • Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
  • In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, licorice, and salt and cook, whisking occasionally, until much of the licorice has melted and the mixture is hot but not boiling, about 20 minutes.
  • Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
  • Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
  • Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
  • When the custard has totally cooled, cover the bowl and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

SALTED LICORICE BRIGADEIROS



Salted Licorice Brigadeiros image

Luscious Brazilian-style fudge balls coated thickly with chocolate sprinkles get an upgrade in this marvelous recipe from Melissa Clark that brings salted licorice into the mix to create something that looks a lot like chocolate truffles but tastes even more divine: creamy, smooth and just salty enough, while still remaining firmly planted on the sweet side of the equation. Added bonus: They are extremely easy to throw together, an excellent candy-making project for families or those in search of fast-and-delicious treats.

Provided by Melissa Clark

Categories     easy, dessert

Time 25m

Yield About 3 dozen

Number Of Ingredients 5

1 box (7 ounces) soft black licorice
1 (14-ounce) can sweetened condensed milk
1 1/2 ounces unsweetened chocolate, coarsely chopped
Chocolate sprinkles
Coarse sea salt, like fleur de sel

Steps:

  • In a food processor, grind licorice until finely chopped, about 30 seconds (it will be noisy).
  • Transfer to a heavy-bottomed saucepan and add 1/4 cup water. Cook gently over medium-low heat, stirring frequently, until licorice is shiny and almost melted (a few remaining licorice nibs are O.K.), 5 to 7 minutes.
  • Add condensed milk and bring to a simmer, stirring. Scrape mixture back into food processor and add chocolate. Process until as smooth as possible (you will still have a few lumps but that's O.K.), about 1 to 2 minutes.
  • Scrape mixture into a bowl and chill until very cold, at least 3 hours.
  • Pour sprinkles into a bowl. Roll teaspoons of licorice mixture into balls (you may want to lightly coat your hands with butter or oil) and drop them into sprinkles, turning to coat. Place balls into paper candy cups and sprinkle tops with coarse sea salt.

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