Set a large wide pot over medium heat. Add the sweetened condensed milk, cocoa powder, butter and salt. Mix well.
Cook the fudge, stirring consistently, so the condensed milk doesn’t burn, for 12-18 minutes. The fudge will thicken from a thin brownie-like batter to a thick fudgy dough texture. Once it’s very thick, remove from heat.
Allow the fudge to cool and thicken to room temperature.
Set out 45 mini cupcake liners on a rimmed baking sheet. Pour the sprinkles into a shallow dish.
Butter your hands so the fudge doesn’t stick. Portion out 2 teaspoon balls of fudge and roll tightly in your hands. Then dunk the fudge ball in the sprinkles and shake the pan to coat the ball on all sides.
Place the coated fudge ball in a paper liner. Repeat, repeat, repeat. Once all the fudge balls are formed and coated in sprinkles, place the baking sheet in the refrigerator to help the balls set.
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Notes
Brigadeiros can be served cold or at room temperature. Keep in the refrigerator for up to 2 weeks.Brigadeiros are fantastic for freezing! We recommend that you first flash freeze them by setting on a baking sheet (either lined with parchment or with the truffles in individual paper wrappers) and placing them in the freezer for one hour until hard. Then carefully place the balls in an airtight plastic bag, and keep them in the freezer for up to 3 months.