Y’all, it’s summer. And I don’t especially want to turn my oven on. Thankfully, these easy caramel-chocolate candies are made on the stovetop with very few ingredients and not a whole lot of time or effort. Then they can live in the fridge while you slowly (ha!) make your way through them.

Technically, these are a version of a Brazilian candy called brigadeiros. However, given that I’ve never been to Brazil nor tasted these beyond what I have produced in my own kitchen, I will make absolutely no claims about authenticity here. I just know I stumbled across the brigadeiros recipe in the November/December 2021 issue of Cook’s Illustrated and regret how very long it took me to actually try making them (and then improve the recipe).

Having made them several times now, I’m of the firm opinion that the original recipe way overdoes it with the cocoa powder (half a cup). As written, the candies are still good, just more of a dark chocolate candy than a caramel-chocolate candy. And I’m into the caramel-chocolate version.

Basically, you take a can of sweetened condensed milk, some cocoa powder, and butter and then heat it over low heat until it turns into a caramelly-chocolatey-blob of goodness. Then eventually roll that into smaller blobs and roll those in sugar. Super easy. No oven required. So, so good.

Obviously, there’s slightly more to it than that (hence the recipe instructions below), but I promise these are hella easy and really quite yummy. You do just have to be a bit patient since there will be temptation to take them off the stove too soon – in which case you’ll end up with overly squishy candies that will taste good but struggle to hold their shape (and won’t have the truly delightful chewy texture that we’re aiming for).

I’m going to cheat and give these a zero hassle score since they are so very easy to make, but they do require some time to chill, which is what makes the zero score a cheat. Technically the fact that you have to put them in the fridge after cooking makes them a level one hassle, but this is a four ingredient recipe, y’all. SO EASY.

Ingredients are bolded in the directions when you first encounter them, and the quantity required is included. Time estimates are bolded and italicized. I also include notes about any special equipment you’ll need.

Easy Caramel-Chocolate Candies (AKA Brigadeiros)

Adapted from Cook’s Illustrated 

Required equipment: medium saucepan.

• ⅓ cup (40 grams) Dutch-processed cocoa powder
• 2 tablespoons butter
• 1 (14-ounce) can sweetened condensed milk
• roughly ½ cup of turbinado sugar (or decorative sugar or sprinkles) for rolling

Generously douse a small baking dish (8×8 or pie plate or whatever you have on hand) with cooking spray. (This is just something you can dump the hot mixture into and then set in the fridge to cool).

In a medium saucepan, melt the 2 tablespoons of butter over low heat. Then, add in the ⅓ cup (40 grams) cocoa powder and whisk to combine. It will form something of a paste and the goal here is really just to bloom the butter and cocoa together briefly (maybe 30 seconds to combine).

Then, add in the can of sweetened condensed milk and whisk thoroughly to combine. Check to ensure the heat is on low, then use a silicone spatula to continue stirring the mixture as it thickens. You don’t need to stir vigorously, but you do want to stir consistently enough to ensure nothing burns. Scrape the bottom of the pan steadily for 10-20 minutes. (It can vary greatly depending on your definition of “low” heat). 

The mixture will thicken as it heats, and you want to cook it until you can scrape through the middle of the pan and have the mixture still hold its shape/not immediately ooze back into the center. (See image above for what it looks like when it’s not yet ready).

Be careful not to overcook the bottom or scrape the pan too thoroughly when you empty. The bits at the bottom can end up harder than the majority of the mixture, making for a few stiff/unpleasant portions.Once you’ve hit the right consistency, quickly plop the bulk of the mixture into your greased pan. Then, set it in the fridge to cool for an hour or so.

After the mixture is cooled enough to handle, spray your hands with cooking spray and grab portions of the mix that are roughly a tablespoon or so in size. (You can totally use a spoon, but it’s going to get messy and sticky, and I find it easier to just estimate and use my hands.) Roll the blobs into a ball and then roll the balls in your turbinado sugar or other coating. Then, they are ready to eat!

These brigadeiros can be stored in the fridge in an airtight container for up to two weeks (if they can last that long).