Coconut Bon bons (Bala de Vidro)
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4.9
68 reviews
Excellent
Coconut Bon bons (Bala de Vidro)
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Coconut Bon bons or Bala de Vidro are chewy coconut balls made from sweetened condensed milk cooked with butter, then combined with vanilla and sweetened coconut flakes. These are rolled into small balls and coated with a hard caramel shell made from sugar, water, and vinegar cooked until crisp. The contrast between the chewy, sweet coconut interior and the brittle caramel exterior creates a unique texture experience. This candy is stored at room temperature and should not be frozen to maintain the shell’s crispness.
Description
The recipe begins by cooking sweetened condensed milk and butter over medium heat until the mixture thickens and darkens slightly, indicating it has reduced to a firm consistency. Vanilla and grated coconut are stirred in to form a homogeneous coconut mixture, which is cooled before being rolled into small balls. Greasing the hands prevents sticking, and a ½ tablespoon portion size helps keep the candies uniform.
Meanwhile, a hard caramel shell is prepared by cooking sugar, water, and vinegar without stirring until it fully dissolves and caramelizes. The caramel is cooked to a stage where it hardens upon cooling to form a glass-like coating. The cooled coconut balls are dipped into the hot caramel to form the bon bons’ outer shell.
These candies are stored in an airtight container at room temperature for up to 3-5 days. Freezing is discouraged as it softens the caramel shell, diminishing the candy’s intended texture and crunch.
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Ingredients
- 1 can sweetened condensed milk 14 oz
- 1 tablespoon butter at room temperature, unsalted
- 1 teaspoon vanilla extract pure
- 2 cups sweetened coconut flakes
- 3 cups granulated sugar
- 1¼ cups water
- 1 tablespoons white vinegar or apple cider vinegar
Instructions
- Make the coconut kisses: In a medium non-stick pan, mix the condensed milk and the butter, and then cook over medium-low heat (large burner) or medium (small burner), stirring constantly, until the mixture reduces, thickens, and starts to darken a little. The mixture should be thick enough to reveal the bottom of the pan for a few seconds before leveling again.
- Remove the pan from the heat and mix the vanilla extract and grated coconut until obtaining a homogeneous coconut mixture.
- Spread the mixture on a greased plate and let it cool to room temperature before starting to roll it into balls.
- Make sure to lightly grease your hands! Use ½ tablespoon as a measurement to form coconut balls!
- Prepare the hard caramel: Meanwhile, in another medium non-stick pan, mix the sugar, water, and vinegar until a homogeneous mixture is obtained.
- Cook over medium heat, without stirring (to prevent the caramel from forming crystals), until the sugar dissolves completely.
- The caramel will cquire a light caramel/golden honey color (do not let the caramel darken, otherwise the caramel may become bitter).
- Beginning 5-7 minutes from when mixture first starts to boil, watch the pan constantly in order to avoid caramel quickly turning dark or even burning.
- The caramel syrup has to reach the hard-crack stage (300°F to 310° F or 149° C to 154° C). Please use a candy thermometer!
- TEST: If a spoonful of caramel is dipped into a bowl of cold water, it will behave like glass, break easily, and have little elasticity.
- But without being dipped in cold water, it's still pliable enough to cover our coconut candies. The caramel will harden as it cools to room temperature.
- Caramelize the coconut candies: Stick a long wooden skewer or toothpick into each coconut ball, reduce the heat to low, and tilt the pan with one hand.
- Quickly & carefully dip the coconut balls into the syrup and let any excess syrup drip off. Please be careful not to burn yourself with the hot caramel.
- Let cool: Place the caramelized coconut bon bons on a cookie sheet lined with parchment paper or wax paper, remove the toothpick and allow the caramel to harden completely.
- Using a sharp knife, cut the excess caramel from the sides of the base. NOTE: Do not press the top of the small balls while trimming excess caramel from the bottom, otherwise, the caramel will crack. Instead, hold each coconut bon bon on its side, being careful not to apply too much pressure with your fingers.
- Wrap: Place each candy into a bonbon paper mold, or wrap in cellophane, twisting the ends if you prefer to serve them as wrapped candies.
Notes
- Store the coconut bon bons in an airtight container at room temperature for up to 3 to 5 days to preserve texture and flavor.
- Avoid freezing the bon bons, as freezing softens the hard caramel shell and affects its crispness.
- Lightly grease your hands when rolling the coconut mixture to prevent sticking for easier shaping.
- Use a consistent portion size (about ½ tablespoon) for uniform bon bons.
Nutrition Information
Show Details
Calories
128kcal
(6%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
5mg
(2%)
Sodium
29mg
(1%)
Potassium
60mg
(1%)
Sugar
25g
(50%)
Vitamin A
40IU
(1%)
Calcium
33mg
(3%)
Nutrition Facts
Serving: 35candies
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 29mg | 1% |
| Potassium | 60mg | 1% |
| Sugar | 25g | 50% |
| Vitamin A | 40IU | 1% |
| Calcium | 33mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
68 reviews
Excellent
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