Classic Morango do Amor (with powdered milk brigadeiro and red syrup)

Prepare the brigadeiro: In a pan, mix the sweetened condensed milk, heavy cream, powdered milk, and butter. Cook over low heat, stirring constantly, until thickened well and pulling away from the bottom (firm rolling point). Reserve and let it cool covered with plastic wrap.

Sanitize and dry the strawberries: Wash, remove the stems if you want, and dry completely with paper towels — essential for the brigadeiro to adhere. Skewer each strawberry by the base with the toothpick, without piercing through.

Cover with brigadeiro: Lightly grease your hands and shape portions of brigadeiro into discs; coat each strawberry completely, adjusting to be uniform. Refrigerate for ~10 min to set before the syrup.

Make the red syrup: In a pan, mix sugar, water, vinegar, and the food coloring. Bring to medium heat and do not stir. Cook until reaching the hard ball stage (approx. 150°C or cold water test — should form hard crack).

Dipping the strawberries: Quickly dip the strawberries (already with firm brigadeiro) in the syrup and let drain. Place on parchment paper or a greased surface to cool and harden.