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COCONUT CANDY

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

0 min(s)

Porções

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
  1. 📍 utensils Large buttered baking dish 20 rectangular cuts of cellophane paper measuring 20cm by 10cm Colored ribbons cut to 15 cm each
  2. 📍 In a heavy-bottomed pan over low heat, melt the butter and mix the sugar, salt, condensed milk and grated coconut.
  3. Bring to a boil, stirring constantly until the mixture starts to unglue from the bottom of the pan.
  4. 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.
  5. With your hands greased with butter, shape coconut balls with 50g each, set aside.
  6. 📍Caramel: In a heavy-bottomed pan over low heat, mix the sugar, salt, water and vinegar, stirring constantly so that everything dissolves.
  7. 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.
  8. It will be on point if it keeps its shape). Remove from the heat and gradually dip the coconut balls into the syrup.
  9. Remove with a spoon and let the excess caramel drip off.
  10. Transfer the candies to a baking sheet, threaded on sticks and stuck on a styrofoam board to drain excess syrup and leave until hardened.
  11. Once cool, wrap them in cellophane and tie with colored ribbons.

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