Pé de Moleque Recipe with Condensed Milk

A recipe for pé de moleque with condensed milk It will enchant and make your life sweeter in a simple and practical way. After all, it's an easy option that works for all palates and ages. But it's also a favorite at parties. 

In fact, the recipe is very famous here in Brazil, but it originates in Arabia and is also successful throughout Europe, especially in Portugal. Here in Brazil, the sweet emerged in the 16th century from sugar cane, more specifically with the Captaincy of São Vicente. 

Therefore, the Portuguese were responsible for bringing this delight to Brazilian soil. However, there is no denying that it was also here that the sweet became popular, becoming mandatory during June festivals, consumed daily in the northeast region and with several variations in the recipe. 

Recipe for foot of moleque with condensed milk 

The recipe that uses condensed milk is one of the most traditional. So, all you will need is: 250 grams of peanuts (roasted and shelled), 1 can of condensed milk, 1 tablespoon of unsalted butter and 2 teaspoons of sugar. Popularly, when it arrived in Brazil, sugar cane was used in the recipe. 

To prepare, the first step is to grease a plate. To do this, you can apply a final layer of butter/oil or use parchment paper on the base. Then, place the butter in a pan and melt over low heat, add the other ingredients. Keep stirring the mixture until it comes together. In other words, when it comes away from the bottom of the pan (just like brigadeiro), it's ready. The average is 12 minutes. 

As it hardens quickly, you need to divide the portions. So, take a tablespoon or two and take small portions and place them on the greased plate. With the help of another spoon you can shape it. Just be careful with your fingers, because you have to do this while it's still hot. Now just wait for it to cool down. 

Moleque foot with chocolate 

In addition to the recipe for pé de moleque with condensed milk, an interesting variation uses chocolate. This way, you will only use three ingredients: 1 cup of roasted skinless peanuts, half a cup of milk chocolate and half a cup of semi-sweet chocolate. 

The preparation is quite simple, start by melting the chocolates in a bain-marie or directly in the microwave. Just be careful not to let it burn. Then mix everything, the chocolates with the peanuts and mix everything. Now just place the portions on a greased plate or a sheet of baking paper. 

One tip is to make the chocolate thicker, not too hot, to speed up the hardening process. You can also mix the ingredients and wait a little before dividing the portions, so that the chocolate does not run onto the plate. 

Recipe for foot of moleque with creamy condensed milk

If you are a fan of creamier recipes, separate: 300g of unsalted roasted peanuts, 1 cup of sugar, 4 level tablespoons of butter, 1 can of condensed milk and 200g of semi-sweet chocolate. It is important to choose the darkest chocolate, as the other ingredients are sweeter. 

To start preparing, place the sugar in a pan, let it melt (stirring occasionally) until it forms a syrup and then add the butter. Stir everything until incorporated and add the condensed milk. When it is homogeneous, add the chocolate and let it melt. Finish with the peanuts and mix everything. 

Finally, turn off the heat and stir some more. Pour the mixture into a greased container and let it cool, then place it in the refrigerator. Now, cut it however you prefer and it’s ready to serve. 

Recipe with brown sugar: an American find 

The American recipe underwent some changes and became a favorite in Brazil, as the camel melts in the mouth, instead of being hard. So, you will use: 1 and a half cups of refined sugar, half a cup of brown sugar, 2 cups of skinless and unsalted roasted peanuts, 2 tablespoons of butter, 1 pinch of salt, half a teaspoon of baking soda sodium and ¾ cup of fresh cream. 

With a baking tray already lined with baking paper or greased, start by mixing the sugar, bicarbonate, salt and cream in a pan. Bring to a boil and stir until well combined (the sugar will completely melt). Add the butter and mix more and finish with the peanuts. It is important to follow this order and always mix before adding the next ingredients. 

Now the process is the same, drip portions into the greased pan (be careful not to burn yourself). But do this quickly, because the recipe cools and hardens quickly. 

Special pé de moleque recipes 

The recipe for pé de moleque with condensed milk is incredible and quite traditional. But you can choose others. Pé de moleque with brigadeiro, for example, consists of preparing the brigadeiro, mixing it with peanuts when ready and dividing the portions. 

But you can also make it in the microwave. This way, just place the roasted, skinless peanuts in a glass jar (250g) with a cup of brown sugar and a box of condensed milk. Then, you mix well, put it in the microwave for 2 minutes, take it out and stir (repeat this 3 times or until done). 

You can also find recipes with hazelnut cream, dairy-free versions, fit (which use honey and demerara sugar), with macadamia nuts and rapadura and much more. In other words, there is no shortage of options to bring sweets into your routine, the way you like them most.