Share
- 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.
Did you like this recipe?
You may also like
Chicken strogonoff
Thigh stuffed with red wine and orange sauce
By
Pork rib
By
Wholemeal cake