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COCONUT CANDY
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
20 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- butter2 tablespoon
- sugar2 tablespoon
- Pinch of salt1 to taste
- condensed milk1 can(s)
- fine dry grated coconut250 g
- 📍Caramel:. l
- sugar300 g
- Pinch of salt1 to taste
- water100 ml
- vinegar50 ml
- butter for greasing. l
- 📍 utensils Large buttered baking dish 20 rectangular cuts of cellophane paper measuring 20cm by 10cm Colored ribbons cut to 15 cm each
- 📍 In a heavy-bottomed pan over low heat, melt the butter and mix the sugar, salt, condensed milk and grated coconut.
- Bring to a boil, stirring constantly until the mixture starts to unglue from the bottom of the pan.
- Remove from the heat and transfer to a plate greased with butter and let it cool, take it to the fridge to get very consistent.
- With your hands greased with butter, shape coconut balls with 50g each, set aside.
- 📍Caramel: In a heavy-bottomed pan over low heat, mix the sugar, salt, water and vinegar, stirring constantly so that everything dissolves.
- Stop stirring and let it boil for until the syrup is golden, when it will have reached the hard bullet point (by dipping some of the syrup into a glass of cold water, form a ball.
- It will be on point if it keeps its shape). Remove from the heat and gradually dip the coconut balls into the syrup.
- Remove with a spoon and let the excess caramel drip off.
- Transfer the candies to a baking sheet, threaded on sticks and stuck on a styrofoam board to drain excess syrup and leave until hardened.
- Once cool, wrap them in cellophane and tie with colored ribbons.
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