Salted Licorice Brigadeiros Recipes

HOMEMADE SALTY BLACK LICORICE

Steps:

• Line an 9 x by 5 x by 3-inch bread loaf pan with parchment paper, allowing parchment to line sides as well as the bottom.
• Cut out 36 parchment wrappers, about 3½ inches wide and 2 inches long.
• Sift the whole wheat flour into a small bowl and set aside.
• In a narrow, heavy saucepan bring the first 6 ingredients heavy cream through salt) to boil and cook, stirring constantly with a wooden spoon or silicone spatula, for 20-25 minutes, until the mixture reaches 255°F. (Use a candy thermometer to monitor the temperature)
• When the licorice reaches 255°F, remove from heat, stir in whole wheat flour and anise extract. Continue stirring until smooth.
• Carefully pour licorice over parchment in pan.
• When the licorice is nearly cool, sprinkle with Maldon or other flaky salt.
• Cover and refrigerate until cooled completely. Then transfer, with parchment, onto a cutting board.
• With a lightly oiled, sharp knife cut licorice lengthwise into 6, ½-inch strips. Then cut crosswise into 6, 1 ½-inch strips.
• Place one strip of licorice on the edge of a parchment wrapper and roll up. Twist ends to seal. Repeat with remaining strips. Store in the refrigerator in an airtight container.

SALTED LICORICE BRIGADEIROS

Steps:

• In a food processor, grind licorice until finely chopped, about 30 seconds (it will be noisy).
• Transfer to a heavy-bottomed saucepan and add 1/4 cup water. Cook gently over medium-low heat, stirring frequently, until licorice is shiny and almost melted (a few remaining licorice nibs are O.K.), 5 to 7 minutes.
• Add condensed milk and bring to a simmer, stirring. Scrape mixture back into food processor and add chocolate. Process until as smooth as possible (you will still have a few lumps but that's O.K.), about 1 to 2 minutes.
• Scrape mixture into a bowl and chill until very cold, at least 3 hours.
• Pour sprinkles into a bowl. Roll teaspoons of licorice mixture into balls (you may want to lightly coat your hands with butter or oil) and drop them into sprinkles, turning to coat. Place balls into paper candy cups and sprinkle tops with coarse sea salt.

SALTED LICORICE

Steps:

• Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
• In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, licorice, and salt and cook, whisking occasionally, until much of the licorice has melted and the mixture is hot but not boiling, about 20 minutes.
• Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
• Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
• Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
• When the custard has totally cooled, cover the bowl and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

BRIGADEIRO

Steps:

• In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.