Dulce de Leche Fudge (Churros Truffles)
Hello friends! I’m here today to show you how to make this super easy Dulce de Leche Fudge, which I am also calling Churros Truffles, because I coated the treats in a mixture of sugar and cinnamon.
In Brazil, these are known as Churros Brigadeiros, they are super popular, and my very favorite brigadeiro flavor.
Also make sure to watch the video on this page or on YouTube, showing you how to make these churros truffles.
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If you ever heard about a Brazilian treat called brigadeiro, you will immediately know what this Dulce de Leche Fudge is all about.
It’s basically a condensed milk fudge treat that’s really popular in Brazil, served at every single birthday party.
The most traditional flavors are chocolate and coconut. However, it’s such a beloved treat in Brazil that now they are made in hundreds of different flavors. And they even have specialty shops that specialize in selling exclusively brigadeiros.
Anyway, like I said, this Dulce de Leche Fudge is super easy to make. All you need is 3 ingredients for the fudge itself:
- Condensed milk
- Dulce de Leche
- Butter
And for coating the treats, I used a mixture of crystal sugar and cinnamon. You can use sprinkles, shredded coconut, finely chopped nuts. The list is really endless. They are very versatile.
I mean just look at that amazing texture! It’s hard not to eat the whole thing with a spoon before even rolling the fudge balls into beautiful truffles!
And that’s what we often do in Brazil. My sister and I used to make condensed milk fudge (usually chocolate or coconut), and just eat it with a spoon right out of the pan, watching Harry Potter on a Friday night!
About the dulce de leche for the truffles, you can make your own, or use store-bought.
To make your own dulce de leche is extremely easy.
I have a few recipes and methods on how to make dulce de leche at home if you don’t want to buy store-bought. And honestly, I prefer the dulce de leche made at home from a can of condensed milk, because you can control how thick the dulce de leche will be, and most store-bought dulce de leches won’t be thick enough to be piped, like I did on top of these truffles.
Click here to read my Dulce de Leche Guide.
And click here to see my favorite method of making dulce de leche (using a pressure cooker).
And of course, you can always purchase dulce de leche at the store. Here is my favorite brand.
You can also find me testing and comparing more dulce de leche brands on the Dulce de Leche Guide.
Can I freeze this Dulce de Leche Fudge?
Another great thing about this Dulce de Leche Fudge is that you can make it way ahead for a birthday party, or special celebration, and freeze it for up to 2 months, already assembled and everything.
This is the container I use to freeze my fudge truffles.
In the fridge, they will keep for about 15 days, but to keep them fresh, I recommend freezing if you are gonna go that long.
If you love this Dulce de Leche Fudge recipe, make sure to check out some of my other condensed milk fudge recipes, aka brigadeiros:
- Nutella Fudge
- Coconut Fudge
- Key Lime Fudge
- Traditional Chocolate Brigadeiro
- White Chocolate Strawberry Fudge
- Caramel Brigadeiros
- Almond Fudge (topping these Almond Cupcakes)
And if you love Dulce de Leche, check out these recipes:
- Dulce de Leche Cake
- Dulce de Leche Cookies
- Dulce de Leche Bars
- Dulce de Leche Chocolate Cake
- Dulce de Leche Snickerdoodles
- Dulce de Leche Donuts
- Dulce de Leche Chocolate Cheesecake Pie
I hope you loved today’s recipe, and I will leave you with a scrumptious picture of a bite of this amazing Dulce de Leche Fudge.
Have a happy day. And if you make this recipe tag me on instagram! Thank you for reading!
Dulce de Leche Fudge (Churros Truffles)
Ingredients
Dulce de Leche Fudge
- 1 can condensed milk 14 oz.
- 1/2 cup dulce de leche
- 1 tbsp unsalted butter
To roll
- 1/2 cup crystal sugar
- 1/2 tsp cinnamon powder
Instructions
Dulce de Leche Fudge
- Mix all ingredients: condensed milk, 1/2 cup dulce de leche, and butter in a saucepan.
- Over medium heat, stir mixture without stopping, while you bring it to a boil.
- Once mixture comes to a boil, reduce heat to medium low.
- Keep stirring non stop while it cooks.
- Don’t stop stirring the mixture, or the fudge will stick to the bottom of the pan.
- You should cook it for about 15 minutes.
- To test if the fudge is ready, simply tilt the pan and if the mixture comes off from the bottom of the pan, you’re good to go. Mixture will look shiny and firm. If you run a spatula on the bottom of the pan, fudge will take about 5 seconds to come together again. You are looking for a very thick stage.
- Remove fudge to a buttered plate. Let it cool down until it gets to room temperature and then stick it in the fridge.
- Let it sit in the fridge for an hour or so until it’s cool.
To roll
- Mix the sugar and cinnamon together in a small bowl.
- With buttered hands, scoop a small amount of fudge and roll between your palms to form a smooth ball. Coat the ball in the sugar and cinnamon mixture. Put in small baking cups (I used 1 inch ones).
- Do this until you’re done with all the fudge. You’ll obtain around 20 balls depending on how big you make them.
Storage
- Store the Dulce de Leche Fudge in the fridge for up to 15 days.
- You can also store it in the freezer for up to 2 months, make sure it’s well packaged. To thaw it, simply place it in the fridge a couple hours before serving.
Que doce perfeito, a gostosura toda reunida aÃ!!!!! Sensacional!!!!!
Is that frosting that you piped on them? Is it made with the brigadeiro? 😃
It’s just plain dulce de leche 🙂
I made mine, but it got way to hard after cooling…
then either the heat was too high, or you over cooked it. next time either lower the heat, or cook a bit less.
Delicious! Vou fazer o bolo e o docinho na semana que vem! Parabéns por tudo que vc faz! DelÃcias! Meu professor de aulas de macarons me recomendou seus vÃdeos! Estou encantada! Obrigada!
Ah que legal obrigada!!!! 🙂
Wow! This looks delicious, I’m going to try it.
I have a question; If I leave it out of the refrigerator, how long can it last?
I’m looking for a cookie filling, if I cook it for just a few minutes less, could I use this recipe for my filling?
Thanks
Out of the fridge up to 1 or 2 days max if the weather isn’t extremely hot.
What kind of filling are you talking about? Is it going to be a sandwich cookie? Or inside the cookie? Regardless I don’t recommend cooking it any less, or it will be too runny. I use this recipe to fill thumbprints or macarons or alfajores which are sandwich cookies, and the thicker the better so it doesnt ooze out. Also make sure to use it right as it comes to room temperature for the filling, so it’s easy to handle it.
Yes, it’s for those kinds of cookies, thanks.
I’m hoping to combine a couple of ideas and would love to hear your thoughts. I’m doing a greekfest for my birthday party and wanted to do a baklava inspired cheesecake. However it’s by birthday, I don’t want to serve 40 people baklava cheesecake. I’m thinking of doing a no bake cheesecake but with the caramelized version of the sweetened condensed milk for a caramel no bake cheesecake, scooped and sandwiched into pizzelles and rolled in a little honey and chopped pistachios and walnuts. That will allow everyone to grab and go dessert that I don’t have to deal with. My only concern is Will the caramelized sweetened condensed milk still thicken with lemon juice in the cream cheese? Any thoughts or have you tried this?
You mean you want to add dulce de leche to the no-bale cheesecake batter? that’s totally fine, dulce de leche is very thick so it will hold up well
Just wanna know the tip no. being used. Thanks!
I believe it was a wilton 363
What’s the difference between cooking with or without the dulche de leche? I saw some recipes to mix the dulche de leche after the brigadeiro was ready…..
I have never mixed after the brigadeiro was ready so I am not sure.
Hello Camila. How to get the piping consistency of the dulce de leche for the top?
It depends on the brand you use, or if you make it yourself, depends on the method you use to cook and for how long. To cook the thickest dulce de leche I recommend using the instant pot method I have a recipe here. Or if looking for a dulce de leche brand, get the repostero kind just search on amazon: dulce de leche repostero.
mine is chewy like a caramel, not the consistency of fudge. Did I cook too long or not long enough? or is it supposed to be like that?
It’s not quite the fudge you get at stores in the USA. It’s supposed to be soft, and chewy, but not hard or shouldn’t stick to your teeth like caramel does.