Brigadeiro Halva Fudge

Name: Brigadeiro Halva Fudge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20 servings
Cuisine: Middle Eastern
Ingredients: 14 oz (397 g) Sweetened condensed milk; ½ cup (130 g) Tahini (pure sesame paste, no added oil); ¼ cup (25 g) Unsweetened cocoa powder; 3 tablespoons (45 g) Unsalted butter, cold, cut into small pieces; ¾ cup (110 g) Whole sesame seeds (white or mixed); ½ teaspoon (2½ ml) Vanilla extract; pinch Sea salt

From the MyKitchenBank Kitchen

A Middle Eastern–Brazilian fusion candy that marries the creamy density of Brazilian brigadeiro with the nutty richness of tahini halva. Condensed milk and cocoa create a luxurious fudge base, while sesame seeds both flavor and coat each piece. These jewel-like candies are simple to make on the stovetop and melt softly on the tongue with hints of cocoa, sesame, and vanilla. Perfect for sharing or tucking into gift boxes.

Prep: 10 min
Cook: 15 min
Wait: 35 min
Total: 1 hr
Makes: 20 candies

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Steps

Before you start

Line a baking sheet with parchment paper
Measure all ingredients before starting (condensed milk thickens quickly once heating)
Have a wooden spoon ready for constant stirring—no leaving the stove
Use cold butter straight from the fridge, cut into small pieces

1
Combine base ingredients
- In a medium 3-quart saucepan, add the condensed milk, tahini, cocoa powder, and cold butter pieces.
- Stir with a wooden spoon over medium heat, breaking up the butter as it melts.
- Continue stirring until all ingredients are fully incorporated and the mixture is smooth with no streaks of cocoa or tahini remaining—about 2–3 minutes.
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Ready when: Smooth, uniform mixture with no visible streaks
2
Cook until thickened
- Continue cooking over medium heat, stirring constantly and scraping the bottom and sides of the pan.
- The mixture will gradually darken, thicken, and become shiny.
- After 12–15 minutes, it will visibly pull away from the sides of the pan as you stir, and a wooden spoon dragged through the mixture will leave a brief trail.
- The texture should resemble thick chocolate pudding or loose peanut butter.
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Ready when: Mixture pulls away from pan sides, coats the back of a spoon, and is noticeably thicker and glossier
Tip: Stir constantly to prevent sticking or scorching on the bottom. If you see small lumps, press them against the pan with your spoon to smooth them out.
3
Finish and cool slightly
- Remove the saucepan from the heat.
- Stir in the vanilla extract and a small pinch of sea salt (it brightens the chocolate and sesame flavors without tasting salty).
- Let the mixture cool in the pan for 5 minutes—it will firm up slightly but should still be warm and pliable.
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Ready when: Mixture is warm but noticeably thicker and easier to handle
Tip: Do not let it cool completely in the pan, or it will harden and be impossible to shape smoothly.
4
Shape into balls
- Using a cookie scoop (about 1 tablespoon each) or small spoon, drop portions of the mixture onto the parchment-lined baking sheet, spacing them about 1 inch apart.
- Working quickly while the mixture is still warm, roll each portion between your palms into a ball about the size of a marble or large grape (roughly ¾ inch / 2 cm diameter).
- If the mixture cools too much and becomes crumbly, return the pan to very low heat for 1–2 minutes to soften it slightly.
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Ready when: All mixture is rolled into smooth, uniform balls
Tip: If your hands get sticky, dampen them very slightly with cold water and dry them between balls. Too much moisture will dissolve the candies, but a tiny bit helps them stay smooth as you roll.
5
Coat with sesame seeds
- Pour the sesame seeds into a shallow bowl.
- Working with one ball at a time, roll it gently in the sesame seeds, pressing lightly so the seeds adhere evenly on all sides.
- As each candy is coated, return it to the parchment-lined baking sheet.
- The sesame will give the candies a beautiful speckled appearance and add a toasty flavor.
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Ready when: All candies are evenly coated with sesame seeds
Tip: If seeds are not sticking well, the candies may have cooled too much. Place them back in the refrigerator for 5 minutes, then try again.
6
Chill until firm
- Refrigerate the candies on the parchment-lined sheet for 20–30 minutes until they are completely firm to the touch.
- They should feel solid but still yield slightly to gentle pressure (not rock-hard).
- Once firm, transfer to an airtight container for storage.
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Ready when: Candies are firm but slightly soft inside, holding their shape without cracking
Tip: Do not skip this chilling step. Properly chilled candies have the ideal texture—creamy inside, stable outside—and are much easier to handle and store.
7
Serve or store
- Serve the candies at room temperature.
- They have a soft, fudgy center and should melt slowly on the tongue.
- If you prefer them firmer, keep them in the refrigerator and remove them 5 minutes before serving.
- Store in an airtight container.
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Tip: Room-temperature candies have a richer, more decadent texture and flavor. They are best within 3–5 days of making but keep well in the fridge or freezer for weeks.

Good to know

Tips

Constant stirring is essential—the mixture burns easily on the bottom. Use a wooden or heat-resistant spoon and do not leave the stove.
If your tahini is very thick (oil has settled to the bottom), stir it well before measuring. Separated tahini can make the candy texture grainy.
The sweet spot for shaping is when the mixture is warm but no longer steaming. This ensures smooth, crack-free balls.
Sesame seeds provide both flavor and texture, but for a more modern look, dust the finished candies lightly with cocoa powder or a touch of fleur de sel instead (or in addition).

Make ahead

Yes. Make up to 1 week ahead. Store in the refrigerator in an airtight container, separated by parchment paper to prevent sticking. Bring to room temperature for 10 minutes before serving for the best texture and flavor. Can also be frozen for up to 1 month in an airtight, freezer-safe container with parchment between layers.

Storage & reheating

Room temperature: 1–2 days in an airtight container, away from humidity (they soften in heat). Refrigerator: 2 weeks in an airtight container with parchment between layers. Freezer: 1 month in an airtight, freezer-safe container. Thaw in the refrigerator for 30 minutes before serving.

Substitutions

Tahini (pure sesame paste, no added oil) → Almond butter or natural peanut butter. Will taste less authentic (less Middle Eastern character), but the candy will still be creamy and delicious. Use the same amount.
Whole sesame seeds (white or mixed) → Crushed pistachios, toasted coconut flakes, or cocoa powder mixed with sesame seeds. Changes the flavor and texture profile. Pistachios add richness; coconut adds tropical sweetness; cocoa gives a deeper chocolate note.
Unsweetened cocoa powder → High-quality Dutch-process or dark cocoa powder (85% cacao or higher). Will intensify the chocolate flavor. Start with slightly less (3 tablespoons) and taste before adding more, as it is more potent.
Vanilla extract → 1/4 teaspoon ground cardamom or cinnamon (a Middle Eastern spice choice). Adds warm, aromatic spice notes that echo traditional halva. Use sparingly; these spices are potent.