How to Make Caramelized Candy
Known in Brazil as Bala Baiana, Bala de Vidro, or Bala de Ovo, this sweet Caramelized Candy is one of the most delicious that there is. If you haven't tried it yet, you need to. Let's learn how to make this tasty treat!
Equipment
- Stove
Ingredients
COCONUT BALL
- 13.76 oz Sweetened Condensed Milk (390 g)
- 1 Egg Yolk
- 3.4 fl oz Coconut Milk (100 mL)
- 3.5 oz Desiccated Coconut (100 g)
SYRUP
- 2 cups Sugar 12.7 oz (360 g)
- 1/2 cup Water 4 fl oz (120 mL)
- 1/3 cup Alcohol Vinegar 2.7 fl oz (80 mL)
Instructions
COCONUT BALL
- In a saucepan off the heat, combine the sweetened condensed milk and the egg yolk
- Add the coconut milk and dried coconut flakes and cook over medium heat, stirring constantly
- After it starts to boil, reduce the heat and continue stirring until it comes away from the bottom of the pan, about 5 minutes after boiling
- Turn off the heat and transfer to a dish
- Cover with plastic wrap and let it cool to room temperature
- Then make balls about 0.88 oz (25g) each
- Leave at room temperature while preparing the syrup
SYRUP
- Place the sugar, water, and alcohol vinegar in a saucepan
- Mix well and bring to medium heat
- Do not stir anymore
- When it starts to take on a color, you can start the test, about 20 minutes later
- When you put a little of syrup in a glass of water, you will hear the sound of breaking glass about 296°F to 300°F (147°C-149°C)
- Wait about 1-2 minutes until the larger bubbles start to break down
- Quickly dip the candies in the syrup and place them on a silicone mat or a greased baking dish with margarine or oil
- After dipping in the syrup, the candies weigh an average of 1.05 oz (30g)
PACKAGING
- As soon as they cool, they need to be wrapped in the cellophane immediately
- Place in the middle of the cellophane and pull the ends up and close with twine or ribbon
Notes
VALID TO:
After the candies are finished, they must be wrapped, they cannot be left open.
At room temperature, kept in a dry and airy place for up to 2 days.
Under refrigeration (refrigerator) for up to 15 days.
Under freezing (freezer) for up to 60 days.
