View in original language
In a heavy-bottomed pan, melt the butter over low heat, add the sugar and peanuts. Keep stirring slowly until all the sugar is caramelized.
Add the condensed milk and the cream, stirring quickly to incorporate (be careful at this point, as the caramel will foam and “rise”).
Keep stirring until you reach the brigadeiro point (when you turn the pan, it comes off the bottom and/or when you pour a little bit of the dough over the rest that is in the pan, it doesn't incorporate easily. It's the mound on top, you know? !)
Turn off the heat and keep stirring for another minute so it doesn't burn.
Transfer to a 20x20 cm square shape lined with parchment paper and greased with butter on the paper.
Cover with plastic wrap touching the dough and let it cool completely at room temperature.
Divide into 16 squares and dust with granulated sugar. Enjoy your food!
Did you like this recipe?