1 can of condensed milk
1 tablespoon butter
4 tablespoons of powdered milk

Preparation mode:

Bring the condensed milk with the butter and powdered milk to a boil, stirring constantly.
When you reach the brigadeiro point, showing the bottom of the saucepan, lower the heat and keep stirring, faster, so it doesn’t burn.
The caramel becomes darker and thicker, reaching a lighter color than dulce de leche.
Pour the dough into a previously greased baking dish and leave to cool.
Cut into strips with the help of scissors and then cut the strips into pieces approximately 1 cm wide.
Wrap them in candy wrapping paper, being careful to put a square of cellophane inside so the candy doesn’t stick to the paper.


Leave a Comment