These chocolate-y fudge balls are so good, no one will be able to stop at just one. Inspired by the Brazilian treat brigadeiros, we combined sweetened condensed milk with warm cinnamon and semi-sweet chocolate for an incredibly easy fudge treat—no candy thermometer required. The toasted pecans add a wonderful texture to each bite. If you want to go the Mexican hot chocolate route, add a pinch of cayenne to the mixture while it’s heating in the saucepan. After the mixture cools, rolling the fudge balls in the crushed pecans is a great kid-friendly activity. Brush a little oil or water onto your hands to keep the mixture from sticking.
1½ cups pecans, coarsely chopped, divided
1 14-oz. can sweetened condensed milk
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 tablespoon light corn syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup semi-sweet chocolate chips
How to Make It
Place pecans in a large skillet and toast over medium heat, stirring occasionally, until fragrant and darkened in color, about 5 minutes.
Heat condensed milk, butter, sugar, corn syrup, vanilla, cinnamon, and salt in a medium saucepan over medium, stirring constantly, until butter is melted, about 2 minutes. Add chocolate chips and cook over low, stirring constantly and scraping bottom of pot to keep from sticking, until gently bubbling and thickened, about 5 minutes. Pour into a large bowl and stir in ½ cup pecans. Refrigerate until thickened, at least 2 hours or overnight.
Meanwhile, in a food processor, pulse the remaining 1 cup pecans until finely ground. Place in a medium bowl.
Scoop a rounded teaspoon of the mixture and roll into balls. One at a time, roll balls in pecans to coat. Arrange in mini cupcake liners or on a serving plate. Balls can be made in advance and kept in an airtight container for up to one month in the refrigerator.
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