Brazilian Candy
A sweet coconut candy with a crisp caramel shell, inspired by popular Brazilian candy traditions and perfect for sharing.
Equipment
- Saucepan
- Wooden spoon
- Parchment paper
- Tray
Ingredients
- 1 can sweetened condensed milk 14 ounces
- 2 tablespoons unsalted butter
- 2 cups unsweetened shredded coconut
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon white vinegar
Instructions
- In a saucepan, cook sweetened condensed milk, butter, and shredded coconut over medium heat, stirring often, until thick and pulling away from the pan.
- Transfer the mixture to a greased plate and let it cool until easy to handle.
- Shape the cooled mixture into small balls and place them on parchment paper.
- In a clean saucepan, cook sugar, water, and vinegar without stirring until the syrup becomes light amber.
- Dip each coconut ball into the caramel, place on parchment paper, and let the coating set.
Notes
- >Keep the heat moderate so the filling stays smooth.
>Work quickly when dipping, since the caramel sets fast.
>Store in an airtight container at room temperature for the best texture.