Bala Baiana
Ingredients
Coconut Filling
sweetened condensed milk (canned)
397 g
butter
14 g
unsweetened shredded coconut (shredded)
60 g
salt
1 pinch
Caramel Shell
sugar
200 g
water
118 ml
white vinegar
15 ml
Instructions
Make the Coconut Filling
In a saucepan over medium-low heat, combine sweetened condensed milk, butter, shredded coconut and salt. Stir constantly until thickened and pulling away from the pan like brigadeiro dough, about 10–15 minutes.
Cool the Filling
Transfer to a greased plate or parchment-lined tray and let cool completely.
Shape the Candies
Grease your hands lightly with butter. Roll mixture into small balls or football-shaped candies. Place on parchment paper. For best results, chill them 20–30 minutes before coating.
Make the Caramel
In a clean saucepan combine sugar, water and vinegar. Do NOT stir once it begins boiling. Cook until it reaches a deep golden amber color, about 300°F–310°F.
Coat the Bala Baiana
Using skewers or forks, dip each candy into the caramel. Let excess drip off. Place on parchment paper to harden.
Original recipe
Storage
Store in an airtight container at room temperature for up to 3 days
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