1 cup of sugar - 180 g
1/3 cup of water
1/3 cup of Karo - 105 g
1/2 teaspoon of salt
1/4 cup of butter or margarine - 45 g
50 g of semi-sweet chocolate chips
1 tablespoon of vanilla
4 cups of plain rice crespinhos without sugar - 160 g
1 cup of sugar - 180 g
1/3 cup of water
1/3 cup of Karo - 105 g
1/2 teaspoon of salt
1/4 cup of butter or margarine - 45 g
50 g of semi-sweet chocolate chips
1 tablespoon of vanilla
4 cups of plain rice crespinhos without sugar - 160 g
Grease a large bowl to hold the crespinhos
In a pot, mix together the sugar, water, Karo, salt, butter, chocolate, and vanilla
Bring to a boil, stirring constantly until the chocolate melts
Stop stirring and let it simmer until the syrup reaches the hard-ball stage (test by dropping some of the syrup into cold water and seeing if it forms a ball)
Pour half of the crespinhos into the greased bowl with a little syrup and mix well with a wooden spoon
Add the remaining crespinhos and syrup, stirring constantly
Grease your hands and shape into balls about 5 cm in diameter while the caramel is still warm
Add popsicle sticks to give them a pirulitos shape
Yield: around 30 pieces
Note: This sweet treat can be made up to three days in advance
Store it in an airtight container.
