Printer Friendly

Brazilian bonbons.

Chocolate or nut flavors; just warm and shape

THESE SPEEDY CONFECTIONS start with an ingredient popular in their native Brazil, sweetened condensed milk. Its caramel-like taste forms a backdrop for the more intense flavor of peanut butter or chocolate.

Just heat milk with peanut butter or cocoa to thicken it and develop a chewy texture. Then shape candies and coat with sugar or chocolate shot.

Cashew Fruit Candies (Cajuzinho)

1 can (14 oz.) sweetened condensed milk 1 cup peanut butter About 1/2 cup sugar About 64 (1/4 lb.) small roasted cashews, salted if desired

Place milk and peanut butter in a 2- to 3-quart pan. Stir over medium-high heat until mixture is warm to touch and holds together in a soft mass, about 3 minutes; fat will separate from mixture if overcooked. Remove from heat.

To shape each candy, roll about 1/2 tablespoon peanut butter mixture between your palms into a 1-inch log, then roll it in sugar. Press pointed end of a cashew partway into 1 end of log, squeezing log gently to taper slightly.

Serve, or chill airtight up to 1 week; freeze to store longer. Makes about 64.--Eliana Woodfort, Perris, California

Per piece: 67 cal. (48 percent from fat); 2.1 g protein; 7.3 g cargo.; 3.6 g fat (1 g sat.); 30 mg sodium; 2.8 mg chol.

Chocolate Taffies (Brigadeiro)

1 can (14 oz.) sweetened condensed milk 1 cup unsweetened cocoa About 1 tablespoon butter or margarine 3 1/2 ounces (1/2 cup) chocolate shot (sprinkles)

In a 2- to 3-quart pan over medium-low heat, stir milk, cocoa, and 1 tablespoon butter until mixture starts to bubble, then stir until mixture holds together as a soft mass when pushed to side of pan, 3 to 5 minutes. Remove from heat and let stand until cool enough to touch.

With lightly buttered hands, shape mixture into 1-inch balls and roll 4 or 5 at a time in shot to coat. If desired, place each candy in a small paper or foil bonbon cup.

Serve at room temperature. If making taffies ahead, chill airtight up to 1 week; freeze to store longer. Makes about 34.

Per piece: 71 cal. (28 percent from fat); 1.7 g protein; 2.2 g fat (1.3 g sat.); 13 g carbo.; 24 mg sodium; 6.3 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Author:Johnson, Elaine
Date:Dec 1, 1992
Previous Article:What's new in cookware? A lot.
Next Article:Breakfast burritos.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters