The girls and I have a particular soft spot for pastel coloured bonbons in any array of sweet, fruity flavours. Not so long ago we spent an afternoon in the kitchen making Brigadeiros. Little chocolate caramel fudge truffles. The process couldn’t be easier. Just three ingredients combined in a saucepan, cooked to soft ball stage, cooled and rolled. Sweet and simple but incredibly delicious.
It is school holidays and we have been messing about in the kitchen. Our strawberry bonbons are a variation on the more traditional chocolate brigadeiros. With one small substitution of strawberry flavoured jelly crystals for cocoa. The jury is still out over whether we preferred the bonbons over the brigadeiros. Of course that means we will have to put both versions to the taste test again. Next time I’m contemplating trying a kaleidoscope of different flavoured jelly crystals – lime, orange, strawberry, lemon and raspberry. Bowls of pretty pastel coloured, tutti frutti flavoured bonbons versus chocolate brigadeiros rolled in a variety of coatings. There are worse ways to while away an afternoon.
Based on my previous post for Chocolate Brigadeiros
1 can sweetened condensed milk (395g)
1 tablespoon unsalted butter
½ packet (40g) strawberry flavored jelly crystals
COMBINE the jelly crystals, butter and condensed milk in a medium sized saucepan over medium-low heat.
COOK the mixture, stirring vigorously with a wooden spoon until it thickens, about 10 minutes. At this point, as you stir the mixture will separate from the bottom of the pan. REMOVE from heat and test for readiness by dropping a small teaspoon of the mixture into a glass of cold water. The mixture should hold its shape after cooling down a little in the water (soft ball stage on a candy thermometer). If it flattens as it cools the mixture needs to be returned to heat and cooked for a little longer. To prevent the mixture from burning or overcooking It’s a good idea to take the saucepan off the heat as you test for readiness.
WHEN done pour the mixture into a greased dish and allow to cool to room temperature.
TAKING a teaspoonful of the mixture at a time and using greased hands roll into 24 small balls.
COAT each ball in the sprinkles of your choice. Set aside until ready to eat. If it is a hot humid day place the bonbons in the fridge on a covered, baking paper lined tray.