Bala Baiana
A delightful Brazilian treat made of creamy coconut fudge coated in a crisp caramel layer, perfect for indulging your sweet tooth.
Indulge in the delightful taste of Brazilian Bala Baiana, a sweet treat that combines creamy coconut fudge, known as Beijinho de Coco, with a crisp caramel coating. This traditional dessert is perfect for satisfying your sweet tooth, and itβs easy enough for home cooking while also being a profitable option for sales.
Ingredients
For the Beijinho de Coco:
π₯ 1 box 395g Condensed Milk
π§ 1 tablespoon Margarine
π₯₯ 100 grams Grated Coconut
For the Caramelo:
π¬ 2 cups Sugar
π§ 1 cup Water
πΎ 1 tablespoon White Vinegar Castelo
Instructions
1- Prepare the Beijinho:
- In a saucepan, combine the condensed milk, margarine, and grated coconut on medium heat.
- Stir continuously using a silicone spatula until the mixture thickens and detaches from the bottom of the pan.
2- Cook the Beijinho:
- Cook for an additional 2 minutes for firm consistency.
- Transfer to a plate, spread evenly, and refrigerate for 20 minutes.
3- Form the Beijinho Balls:
- Once cool, use a spoon to scoop small portions and roll them into balls.
- Place the balls on a clean plate and reserve them.
4- Prepare the Caramel:
- In a new saucepan, mix sugar, water, and white vinegar.
- Heat on medium without stirring until it turns golden brown.
5- Test the Caramel:
- Perform the "thread test" by lifting small amounts with a spatula. It should drip in a continuous thread.
6- Coat the Beijinho Balls:
- Quickly use a fork to dip each ball into the hot caramel, allowing excess to drip.
- Place on parchment paper to cool.
7- Cool and Serve:
- Allow the Bala Baiana to cool at room temperature until the caramel hardens.
- Once set, serve and enjoy this crunchy and creamy delight!
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Total Time: 50 minutes
Servings: 20 pieces
Calories: 90 kcal
Proteins: 1g
Fats: 2g
Carbohydrates: 18g
Equipment: π₯ Silicone Spatula, π² Saucepan, π₯ Gas Stove with 4-burner stovetop, π΄ Fork, π Parchment Paper
Cooking Tips
- Ensure Beijinho mixture is cooked enough to be rolled without sticking.
- Stir caramel briefly initially; avoid stirring during boiling to prevent crystallization.
- Work swiftly with caramel for smooth coating.
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