Brigadeiros — Brazilian chocolate fudge candies

14-ounce can sweetened condensed milk

1/4 cup Dutch-process cocoa powder, sifted

2 teaspoons instant espresso powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt 2 tablespoons salted butter, cut into 4 pieces

1/4 cup unsalted roasted cashews, finely chopped

1/4 cup chocolate sprinkles, chopped

In a 10-inch nonstick skillet, whisk together the condensed milk, cocoa, espresso, cinnamon and salt. Add the butter, then set over medium heat and cook, stirring constantly with a silicone spatula and scraping along the sides, until the mixture reaches

225 degrees, about 10 minutes; it will appear matte and slide around freely in the pan. Immediately pour into a wide, shallow baking dish. Let cool to room temperature, about 30 minutes.

Line a rimmed baking sheet with kitchen parchment. In a small bowl, stir together the cashews and sprinkles.

Scoop the chocolate mixture into 1-tablespoon portions, then roll each into a ball. Drop a few balls at a time into the cashew mixture and roll them around, pressing so that the mixture adheres evenly. Transfer to the prepared baking sheet. Store the brigadeiros in an airtight container at room temperature for up to 3 days.

— Recipe from Christopher Kimball’s Milk Street magazine