Condensed Milk Cocoa Dessert with Chocolate Sprinkles

Introduction

These are small chocolate candies made by cooking sweetened condensed milk, butter, and cocoa powder over low heat until the spoon briefly exposes the bottom of the pan. The 10 to 12 minutes of constant stirring determine whether you end up with a soft fudge texture or firmer candies for rolling. You can make them ahead, chill them, and serve them straight from the fridge or at room temperature.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 20 candies

Ingredients

• 1 can (395 g) of sweetened condensed milk
• 1 tablespoon of butter
• 3 tablespoons of cocoa powder
• 1 box (482 g) of chocolate sprinkles

Instructions

1. In a heavy saucepan, combine the milk, cocoa powder, and butter. Stir to dissolve the chocolate.
2. Put over low heat and stir constantly to avoid formation of lumps.
3. Continue stirring for 10-12 minutes, or until you are able to see the bottom of the pot for one second when you scratch it side-to-side with the spoon. The more you cook, the harder the resulting candy will be-it may vary from liquid fudge to hard candy.
4. Allow mixture to cool.
5. Butter your hands, and roll the mixture into small balls (around 2 cm in diameter). Alternatively, you can use two metal spoons to shape the candies. Roll them in the chocolate sprinkles.

Variations

• Use Dutch-process cocoa powder instead of the cocoa powder for a darker color and a smoother, less sharp chocolate flavor.
• Cook closer to 10 minutes and spoon the mixture into small paper cups instead of rolling it; the result stays softer and eats more like fudge.
• Cook closer to 12 minutes before cooling if you want candies that hold their shape better at room temperature and have a firmer bite.
• Replace the chocolate sprinkles with finely chopped toasted nuts for a less sweet coating and more crunch.
• Add 1 teaspoon of instant espresso with the cocoa powder to deepen the chocolate flavor without making the candies taste like coffee.

Tips for Success

• Use the heavy saucepan called for in step 1 so the condensed milk cooks evenly and is less likely to scorch.
• Watch for the cue in step 3: when the spoon leaves the bottom of the pot visible for one second, the mixture is ready.
• Let the mixture cool fully before shaping, or it will stick badly even if your hands are buttered.
• Put the chocolate sprinkles in a shallow bowl before you start rolling so the candies coat quickly and evenly.

Storage and Reheating

Store the candies in an airtight container in the fridge for up to 1 week. If you stack them, separate the layers with parchment paper so the coating stays intact.

For longer storage, freeze them in a freezer-safe airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for 20 to 30 minutes.

FAQ

Why is the mixture too soft to roll?

It usually needs a little more time on the heat. Return it to the saucepan and cook over low heat, stirring, until the spoon test in step 3 works.

Why did the candies turn out too firm or crumbly?

They were cooked too long. Stop as soon as you can see the bottom of the pot for one second, because the mixture firms up more as it cools.

Can you use Dutch-process cocoa powder?

Yes. It gives you a darker color and a smoother chocolate flavor, and it works the same way in the recipe.

Can you make these without dairy?

Not with the listed sweetened condensed milk and butter. You would need a dairy-free condensed milk and a butter alternative, and the final texture may be slightly different.