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Coconut Bon bons (Bala de Vidro)

These Coconut Bon Bons with Hard Caramel Shells consist of caramelized coconut candies that are fudgy on the inside and crunchy on the outside. They make the perfect bonbons for weddings, birthday parties, baby showers, and many other occasions – or simply to sell or give away.

Prep Time
35 mins
Cook Time
35 mins
Total Time
52 mins
Servings: 35 candies
Calories: 128 kcal
Course: Dessert
Cuisine: Brazilian

Ingredients

  • 1 can sweetened condensed milk 14 oz
  • 1 tablespoon unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups sweetened coconut flakes
  • 3 cups granulated sugar
  • 1¼ cups water
  • 1 tablespoons white vinegar or apple cider vinegar

Instructions

    Cup of Yum
  1. 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.
  2. Remove the pan from the heat and mix the vanilla extract and grated coconut until obtaining a homogeneous coconut mixture.
  3. Spread the mixture on a greased plate and let it cool to room temperature before starting to roll it into balls.
  4. Make sure to lightly grease your hands! Use ½ tablespoon as a measurement to form coconut balls!
  5. Prepare the hard caramel: Meanwhile, in another medium non-stick pan, mix the sugar, water, and vinegar until a homogeneous mixture is obtained.
  6. Cook over medium heat, without stirring (to prevent the caramel from forming crystals), until the sugar dissolves completely.
  7. The caramel will cquire a light caramel/golden honey color (do not let the caramel darken, otherwise the caramel may become bitter).
  8. 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.
  9. 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!
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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

  • STORAGE
  • Store coconut bon bons in an airtight container at room temperature for up to 3-5 days.
  • Don't freeze; otherwise, the hard caramel shell with soften! 

Nutrition Information

Calories 128kcal (6%) Carbohydrates 26g (9%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 2g (10%) Cholesterol 5mg (2%) Sodium 29mg (1%) Potassium 60mg (2%) Sugar 25g (50%) Vitamin A 40IU (1%) Calcium 33mg (3%)

Nutrition Facts

Serving: 35candies

Amount Per Serving

Calories 128

% 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.