I'm back - Auntie's candy

Sorry for disappearing for a while....moved house to a tiny little village and it took me a while to get internet connection...

Right, recipes...this was submitted by my sister:

Auntie's candy


300g of sliced milk chocolat
250g of double cream
1 little pack of cooking gellow (no flavour), dissolved as instructed by the manufacteur
3 egg whites

4 vanilla cakes with strawberry filling (40g each)


Melt the chocolat over boiling water and add the double cream. Put it aside.

Whisk the 3 egg whites (preferably in the mixer). Add the dissolved gellow while the mixer is still running. Turn it off and add the egg whites to the chocolat cream.

Put grease paper on a cake tin (7cm height, 10cm, 22 cm lenght) and spread one layer of the chocolat cream, putting it in the fridge for 5 min to thicken. Add the vanilla cakes over the chocolat cream and cover with the rest of the cream. Leave it in the fridge for 3 hours. Take it off the tin and serve.

Brigadeiro pudding

Time of preparation: 10 min

For those who don't remember what brigadeiro is, click here.

1 can of condensed milk
1 cup of milk
5 tbspoons of dehidrated milk (powder)
1 cup of cocoa (the one children put on milk)
1/4 cup of sugar
1 tbspoon of butter
2 eggs
1/3 tspoon of salt

Topping: sprinkle chocolate

In a blender, mix all the ingredients. Grease a microwave flute tube pan (preferably) and put the pudding mix in. Bake it in max potency on the microwave for 6 to 8 min, take it off the tray while still warm and sprinkle it with chocolate.

Doce de leite (Brazilian toffee/ Milk Caramel/ Dulce de leche)

70 pieces
57 cal/piece

4 cups of sugar
2 litres of milk

In a big pan, heat up the milk and the sugar. When it starts to boil, mix it until it thickens. You know when it's done when you remove a bit of the candy and put in a glass with tap water. If, with your fingers, you can get a ball that keeps its shape, then it's done. Another hint to know it is done: if you turn the pan around 30 degrees from the stove, the candy comes off the bottom and you can see the bottom of the pan.

Turn off the heat, and mix it vigorously with a wood spoon untill the candy thickens and loses its shine. Grease a working surface and empty the pan. Cover the candy with a wet tea towel. Roll it all with a wood roll, spreading the candy which should be around 1 cm thickness.

Remove the tea towel and cut the candy, while still warm, in the shape of little rhombus. Let it cool completely and put the pieces in a cookie jar or any other recipient with lid. It lasts for a long time if stored properly

Brigadeiro

There's nothing more traditional in Brazil than this delicious and easy to make candy. There is no birthday party without it in my homecountry! Children love it, adults love it, it is a hit!

If you are interested in its history, you can click here:
http://en.wikipedia.org/wiki/Brigadeiro

Time of preparation: 20 min

1 can on condensed milk
1 tbspoon of butter
2 tbspoons of cocoa powder (the one children drink with milk)
chocolate sprinkles

Mix all the ingredientes and take it to medium heat, mixing it vigorously. When it begins to boil, lower the heat and continue to mix it vigorously, until it reaches the point when the candy comes off the pan on it's own.
Let it cool down.

To roll them:
Spread butter on your hands and grab a small amount of the candy (1/2 tbspoon) and roll it in your palms, making small balls. Sprinkle with chocolate sprinkles and serve it in paper trays, like in the picture.

If you are not preparing it for a party, we generally don't roll it, but put the candy on a soup plate and let it cool (You can leave it on the fridge for up to 5 days). We also put a bit more butter (2 tbspoons instead of one) so it becomes creamier and easier to eat with a spoon. Eat it with friends: each one grabs a spoon and digs in.

Sweet potatoes candy

Time of preparation: 45 min

This is a typical rural brazilian candy. We have a word game that goes something like this:

Which sweet is sweeter than the sweet of sweet potatoes?
The sweet which is sweeter than the sweet of sweet potatoes is the sweet made of sweet of sweet potatoes!

So, as you can imagine, this is a very sweet candy and it can be used as jam on bread or cake or eaten by itself with a spoon, or you can put it in candy trays and serve it.

Here's how to do it:
2 kg of sweet potato
1 1/2 kg of sugar
1 cup of milk
100g of grated coconut
1 bottle of coconut milk (optional)

This is the tradicional recipe, but I always reduce the amount by 3 since we can't eat that much.

Cook the potatoes and remove the skin. I blend it with a hand mixer, not for long (10 seconds) since I like to chew the small bits. If you want jam, blend for longer. If you are reducing the recipe, measure the cups of sweet potato you are using and use the same amount in sugar. Mix it with the grated coconut and cook it in medium to low heat, until the mix gets loose from the pan. Add the coconut milk and mix it until you can turn the pan upside down and the candy comes off completely.