Brazilian Chocolate Strawberry Brigadeiro

In a saucepan, combine sweetened condensed milk, heavy cream, cocoa powder, and butter

Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan

In a separate pan, combine sugar, water, and white vinegar

Heat the sugar mixture to hard crack stage, around 300°F (150°C), without stirring to avoid crystallization

Prepare strawberries by washing and drying them thoroughly

Shape the thickened brigadeiro mixture into balls or desired forms and incorporate strawberries inside or coat with the crunchy sauce

Dip or roll the brigadeiro in the hardened sugar syrup mixture for a crunchy exterior

Allow to cool and set before serving, optionally adding edible glitter for decoration