Brigadeiro-Coated Strawberries with Candy Syrup
Ingredients
- Fresh strawberries (as needed)
Brigadeiro mixture
- 1 can sweetened condensed milk
- 200 grams heavy cream (17% fat)
- 3 tablespoons cocoa powder (50% cocoa)
Candy syrup
- 2.5 cups refined sugar
- 1.5 cups water
- 2 tablespoons distilled vinegar
- 6 drops red gel food coloring
- edible glitter
Preparation
Cook the brigadeiro mixture on medium heat, stirring well, until it becomes very firm and does not fall off the spatula.
Cover with plastic wrap and refrigerate for 4 hours.
Wash and dry the strawberries thoroughly, ensuring no moisture remains.
Coat each strawberry with approximately 40 grams of the brigadeiro mixture, avoiding over-greasing your hands.
Do not refrigerate the coated strawberries.
Mix all candy syrup ingredients together off the heat.
Heat the syrup on medium heat without stirring until it reaches 145-150°C.
Test the syrup by dropping a bit into cold water; it should make a glass-like sound when ready.
The syrup should take about 20 minutes to reach the correct temperature.
Dip the brigadeiro-coated strawberries into the hot syrup to coat them evenly.
Tips
Ensure strawberries are completely dry to prevent the brigadeiro from not sticking.
If hands get too sticky, wash them to make coating easier.
