A fruity twist on a Brazilian classic, these fudgy Raspberry Brigadeiros are SO simple and easy to make, store well, and are packed with sweet raspberry flavor.
Thank you so much to Eagle Brand® Sweetened Condensed Milk for sponsoring this recipe! All opinions are my own - thank you for supporting the businesses that keep The Cozy Plum going.
What is a brigadeiro
A brigadeiro is a small round Brazilian confection that resembles a sticky fudge. They are traditionally chocolate, but the flavor combinations are endless.
I first tasted a brigadeiro in college when I was visiting a friend in Miami! Life changing. It wasn't until I really got into this baking business that I realized how incredibly easy they were to make myself!
Brigadeiros stem from 1940s Brazil when rations were short and sweetened condensed milk became a staple household item. Women began to make and sell brigadeiros during the first election where women were allowed to vote. Read more about the history of the brigadeiro.
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Brazilian Brigadeiro Recipe
The base of a standard chocolate brigadeiro is:
- 1 (14oz) can sweetened condensed milk
- 1 tablespoon of butter
- ~¼ cup cocoa powder
The secret to turning this from a liquid to a sticky, chewy fudge is to cook it over the stovetop until the mixture thickens and the sugars in the milk start to caramelize.
The mixture then gets completely cooled in the fridge, molded into small balls, rolled in something fun (sprinkles, cocoa powder, coconut, etc.) and are ready to eat!
Raspberry Brigadeiro version
To make this particular version, we're substituting freeze dried raspberry powder for cocoa powder and they are TOO good! Here's what you'll need:
- Coffee grinder/blender/food processor. To pulverize the freeze dried raspberries.
- Miniature cupcake liners. You'll place the brigadeiros in here!
- Tablespoon measure. To scoop the fudge.
- Neutral oil. To grease your hands while rolling.
- Eagle Brand® Sweetened Condensed Milk. One 14 oz can.
- Unsalted butter. Only 1 tablespoon!
- Freeze dried raspberries. I use the brand linked and can typically find it at Whole Foods. You will need the whole bag.
Making the Raspberry Brigadeiros
Pulverize the freeze dried raspberries & sift to remove the seeds (this is optional, but I recommend it).
Add the Eagle Brand® Sweetened Condensed Milk, butter, and freeze dried raspberry powder to a saucepan and turn to medium heat. Stir continuously until the mixture begins to boil.
Turn the heat down to medium low and continue stirring until the mixture has thickened considerably (about 5 more minutes) and pulls off clean from the bottom. Check this by tilting the mixture - it should slowly fall to the bottom in one mass without any sticking.
During the five minutes of cooking and stirring, you can also add a touch of pink or red food coloring to bring the raspberry color back to life. I opt for the food coloring, otherwise it is a mauve-like color.
Grease a plate or shallow bowl and pour the hot fudge over it. Place in the fridge to cool for one hour.
Once cool, grease a tablespoon measure and your hands. Scoop out a rough tablespoon (can be whatever size you want, just depends how many you want to get out of the batch!) and roll it in between your hands.
Roll the fudge into your desired topping (sprinkles, raspberry powder, coconut, nuts, etc!) and place in to the mini cupcake liner. My favorite is the raspberry powder as it provides an extra punch of flavor!
Brigadeiros can be stored at room temperature for 2-3 days, kept in the fridge for up to two weeks, and frozen for 2 months. Store in an airtight container for any of these options. If freezing, allow the fudge to thaw in the fridge before enjoying.
YES, absolutely. This recipe can easily be doubled (or tripled, quadrupled, etc). And, because they freeze so well, you can store the extras for quite a while and have emergency treats when you need them!
Want more quick bakes?
- Food proccesor, blender, or coffee grinder
- Small fine mesh sieve
- Miniature cupcake liners
- 1 (14oz) can Eagle Brand® Sweetened Condensed Milk
- 1 T unsalted butter
- ¼ cup freeze dried raspberries pulverized
- Red or pink food coloring optional
- Freeze dried raspberries, sprinkles, coconut flakes for garnish
- Pulverize the freeze dried raspberries into powder and sift out the seeds through a fine mesh strainer.
- Add the sweetened condensed milk, butter, and raspberry powder to a saucepan over medium heat and bring to a boil, stirring the whole time.
- Turn the heat to medium low and stir constantly for about five minutes so it doesn’t stick to the bottom of the pan. The mixture is “done” when you tilt the pan and it comes clean off the bottom in one mass.
- Pour the mixture onto a greased plate or shallow bowl, then chill in the fridge for about one hour.
- Scoop the mixture in roughly 1 tablespoon-sized balls and roll in between greased hands until smooth.
- Roll the fudge in raspberry powder, sprinkles, flaked coconut, chopped nuts, etc. and place in miniature cupcake liners.