Creamy Peanut Candy (Pé de Moça)

In a saucepan, melt the sugar over low heat, without stirring initially, until it begins to caramelize and turns a light golden color.

After the sugar has caramelized, stir the sugar and add the margarine, followed by the can/box of sweetened condensed milk.

If desired, add a small amount of cocoa powder or chocolate drink mix to darken the candy.

Add the two cups of roasted peanuts to the mixture.

Cook the mixture, stirring constantly, until it reaches the brigadeiro consistency—meaning it pulls away cleanly from the bottom and sides of the pan.

Turn off the heat and continue stirring the mixture for a few more moments.

Transfer the candy mixture to a greased pan (or one lined with parchment paper) and spread it evenly.

Let the peanut candy cool completely. You can place it in the refrigerator to speed up the process.

After it has cooled and firmed up, turn it out (unmold), remove the paper (if used), and cut it into uniform squares or pieces. Finish by rolling the pieces in sugar, if desired.