Chocolate/ Dessert

Brigadeiros – Irresistible Brazilian Chocolate Fudge

June 8, 2016 (Last Updated: September 30, 2017)

What are Brigadeiros you ask? If I told you these yummy little things are like caramels and fudge had a beautiful baby then would I need to say anymore? How about if I said that there are only six ingredients involved? How about we just take a minute and look at one. 

Aah Brigadeiros, you get me every time *sigh*

I first discovered these chewy chocolatey treats when I was in college. The international house often had these themed dinners and these made what for me was an unforgettable experience at the Brazilian one. I pestered the Brazilian girls for the recipe, but they suggested that it wasn’t something that could be easily done with American ingredients. Let’s just say I am thrilled to bits that they were wrong (or just messing with me). 

Brigadeiros: A Chocolatey Fudgy Brazilian Treat
Having made them once or ten times I have made probably all the mistakes you can make and here is what I have learnt. They are best consumed that day or a day after. If you really wrap them tightly then two days at most, but room temperature is the only way to go. If they are undercooked and not rolling well run to the party store grab those tasting spoons that resemble the ones you have soup with at a Chinese restaurant. Put a dollop in each spoon, top with sprinkles and call it a day.  

Canadian peeps since we have smaller cans of condensed milk than those outside Canada the ‘regular’ batch of this recipe calls for 1.5 of our cans. I have included alternate measurements in the notes section for a recipe that calls for one can of (Canadian) condensed milk.

5 from 2 votes
Servings: 15
  • 1/4 cup cocoa powder
  • 1 14 oz can sweetened condensed milk
  • 2 tbsp unsalted butter
  • 3/4 cup chocolate sprinkles
  • a splash of vanilla
  • 1/4 tsp salt optional
  1. Melt the butter in a non-stick saucepan, whisk in the condensed milk and cocoa powder, keep whisking till smooth.
  2. Add salt and vanilla.
  3. Cook over medium-low to medium heat STIRRING CONSTANLY until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes).
  4. When you run a spoon through the bottom the pan should show for a few seconds before settling back in on itself.
  5. Let cool to room temperature before starting to roll them into 1 tbsp sized balls with greased hands or a greased cookie scoop (my instrument of choice). Please use a baking measure tablespoon and not a serving spoon for reference!
  6. Roll the fudge balls in the chocolate vermicellis until totally covered
  7. Store for a day, two at absolute most tightly covered.
Recipe Notes

Measurements for a 300ml can of condensed milk: 3tbsp cocoa powder, 300 ml condensed milk, 1 tbsp butter, 1/2 cup sprinkles, 1/8 tsp salt.

Adapted from

You Might Also Like


  • Reply
    Shumaila Chauhan
    June 11, 2016 at

    cross between fudge and caramel- yes please! These look great. Would love to try them out.

    • Reply
      July 7, 2016 at

      really hope you do! thanks for popping by!

    Penny for your thoughts?