Brigadeiro - Chocolate Fudge


  • 250ml evaporated or whole milk
  • 125g golden caster sugar
  • 50g butter
  • 75g cocoa powder
  • 1 tsp vanilla extract
  • 25g chocolate sprinkles
  • 25g desiccated coconut
  • 25g mixed chopped nuts


Calories columnFat columnSaturates columnSugars columnSalt column
95 per serving
4% %GDA
6g per serving
8% %GDA
3g per serving
15% %GDA
8g per serving
9% %GDA
0.10g per serving
2% %GDA


  1. Pour the milk and sugar into a saucepan and heat stirring occasionally until the sugar has melted, then simmer over a medium heat until thickened and reduced by about half– about 10 minutes.

  2. Stir in the butter, cocoa powder and vanilla extract and whisk until smooth, then continue to cook for another 5 minutes.

  3. Tip out into a bowl and allow to cool.

  4. When cool enough to handle, take a small spoonful and form into small balls. You should have enough to make 21.

  5. Roll 7 of the balls in the chocolate sprinkles, 7 in the coconut and 7 in the nuts, then cover and set aside in the fridge to firm up.

  6. Serve from the fridge.