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- Ingredients
- Recipe
- Crystal sugar400 g
- Water200 g
- Roasted and Peeled Peanuts400 g
- Sour cream200 g
- Butter100 g
- Condensed milk750 g
- Refined sugar1 cup
- In a large pan, preferably with a thick bottom, make a syrup with the crystal sugar and water.
- When it has the color and consistency of light caramel, add the peanuts to the syrup and mix a little.
- Mix all the other ingredients and stir until it starts to release from the bottom (brigadeiro point).
- Pour into a mold lined with plastic film and cover completely, also with plastic film.
- Refrigerator for at least 4 hours.
- Unpack and cut into squares according to desired size.
- Place the caster sugar in a container and cover all the squares with it.
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