Italian Straw Ghost Candy

Tempo de preparo 1 hour
Rende até 20 bonbons
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Sobre a receita

This recipe for Bonbon Fantasma de Palha Italiana was developed in our 40-year recipe


  • Italian straw:
  • 1 can Condensed milk
  • Unsalted butter (1 tablespoon)
  • Cocoa Powder Melken 100% (1 tablespoon)
  • 100g cornstarch or Maria biscuits
  • ghost cone:
  • 200g White TOP Coverage
  • 20g TOP Intense Coverage

Modo de preparo

Italian straw

1. In a pan, melt the butter together with the Cocoa Powder Melken 100% until completely dissolved.
2. Add the condensed milk and let it cook until it starts to detach from the bottom of the pan when you get a softer point in the dough, remove from the heat and then set aside until it cools down
3. Break the cookies and then set aside

ghost cone

1. Melt TOP Intenso Coverage according to the instructions on the package.
2. With the help of a brush, paint the eyes and mouth of the ghosts inside the shapes.
3. Wait for it to dry/crystallize.
4. Then melt the TOP White Coverage according to the instructions on the package and apply it to the mold with the previous painting well dry, filling the entire shape and turning it upside down inside the bowl to remove the excess and then wait for the bonbons to crystallize
5. With the help of a pastry bag, fill the molds with the already cold brigadeiro, alternating
layers of brigadeiro and biscuit until reaching the top of the bonbon mold
6. Close the mold with melted White TOP Coating
7. Take it to freeze for 15 minutes until crystallization occurs and unmold.