This is the last week of Ramadan so if I don’t have time to post again, Eid Mubarak! InshAllah I hope you and your families were able to reap the great rewards of this past most blessed month of Ramadan.
As our family gears up to celebrate the end-of-Ramadan holiday of Eid-al-Fitr, sweets are on my mind. Because, as we all know, you can't celebrate Eid without some serious dessert on hand. I thought this recipe would make a nice addition to your confection table. Called Camafeu de Nozes, literally translated as walnut cameo brooch, these Brazilian sweets are traditional at weddings and, where I grew up, at birthday parties as well. The inside is a walnut fudge (no chocolate) covered by fondant and decorated with a walnut. Served individually on candy cups (mini-muffin liners), these treats are both elegant and delicious.
Now, as you probably know by now, I like things that are practical and can be made quickly with ingredients I normally have on hand without compromising taste. So, my version of this candy is made with 3 simple ingredients: condensed milk, butter and walnuts. Also, for the covering, I use a simple icing mixture of milk and confectioner’s sugar and instead of dipping the walnut fudge, I simply brush the top with it. I like it better this way as it is not too sweet, but feel free to dip it if you like - it will be sweeter and look a little prettier that way.
Walnut-Milk Fudge (Camafeu de Nozes)
1 can of sweetened condensed milk
1 Tbsp unsalted butter
2 cups of walnuts
Grind walnuts in food processor and set aside.
In medium saucepan on medium heat, combine condensed milk and butter. Bring to a boil and then add ground walnuts. Reduce heat to low and stir constantly until mixture pulls together into one soft piece, leaving browned residue on bottom of pan (just like when you make brigadeiro).
Slide mixture into a buttered plate and let cool to room temperature. Scoop out teaspoonfuls of the mixture, and with buttered hands shape into ovals that resemble a cameo brooch. Set aside on a baking sheet lined with parchment paper.
Icing
2 cups of confectioners’ sugar
2 + 1 Tbsp milk
Walnuts for decorating
Mix confectioners’ sugar and 2 tablespoons of milk to make a smooth icing. If needed, add more milk a little bit at a time up to 1 more tablespoon.
Brush the top or dip each piece of fudge in the icing. Then, lightly press a piece of walnut onto the top of each piece. Let icing dry on sheet lined with parchment paper then place on candy cups (mini-cupcake liners).
