Go Back
Print Recipe

Palha Italiana

Brazilian Chocolate Biscuit Fudge
Course: Snack
Cuisine: Italian
Servings: 25 Squares
Author: Erika Bravo Sales

Ingredients

  • 1 can sweetened condensed milk (e.g. Carnation)
  • 1 tbsp Butter
  • 1 tbsp Cocoa powder
  • 1 pinch ground cinnamon (optional)
  • 10-15 pieces biscuits (plain tea biscuits), broken
  • granulated sugar or cocoa powder, for coating

Instructions

  • Start the chocolate base
    In a saucepan over medium heat, melt the butter. Add the cocoa powder (and cinnamon, if using) and stir until fully dissolved.
  • Add condensed milk
    Pour in the condensed milk and cook, stirring constantly, for about 5–10 minutes until the mixture becomes smooth and slightly thickened.
  • Check consistency
    The mixture is ready when it starts to pull away from the bottom of the pan and you can see the pan briefly while stirring. Small bubbles may begin to form.
  • Cool slightly
    Remove from heat and let it rest for about 5 minutes.
  • Add the biscuits
    Stir in the broken cookies until evenly coated.
  • Shape and chill
    Spread the mixture onto a buttered, rimmed baking sheet. Flatten the top with a spatula.
  • Refrigerate
    Chill for at least 2 hours, or until firm.
  • Cut and finish
    Cut into squares and roll each piece in granulated sugar or cocoa powder.
  • Alternative Serving
    OptionInstead of chilling and cutting, you can transfer the mixture to a glass dish and serve it with a spoon—either warm or chilled.
    • In Brazil, this recipe is traditionally made with bolacha maisena, a mild, lightly sweet biscuit. If unavailable, Maria cookies are the closest substitute. Any plain tea-style biscuit will also work well. Even lightly flavoured options (like milk & honey biscuits) can be used without affecting the final result.