Balas Baianas 'sugar glass candy'

If adding sea salt flakes, sprinkle them on before balls completely cool.

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Step 1

Place the condensed milk, coconut, butter/margarine, and egg yolk in a saucepan and mix well.

Step 2

After mixing heat on medium-low and stir until the mixture thickens and starts coming away from the pan.

Step 3

Spread mixture out on a plate to cool. Once the mixture is cool enough to handle, use a little butter to grease your hands, then take a teaspoon full of the mixture and roll it into marble sized ball. Repeat until you have used up all the coconut mixture. Leave the balls in the fridge or freezer to firm for up to an hour.

Step 4

In a new saucepan add the sugar and vinegar and stir to mix. Get your mixing done now bc once you start heating you shouldn't be mixing or messing with the sugar mixture until it has completely dissolved. Heat the sugar and vinegar until it reaches the 'hard crack's stage. If you have a thermometer this is around 150-154°C - otherwise you have to test it by dropping some of the sugar into a cold glass of water - the sugar should form hard, brittle threads. This is the only tricky part of the recipe - you have to get this but right, otherwise the sugar won't achieve that brittle glass-like quality you're looking for.

Step 5

Now you want to coat the coconut centres with the sugar mixture. Be careful bc that sugar is seriously hot. Take each coconut ball and dip it into the hot sugar mixture using either a tsp or a cocktail stick. Once fully coated, allow some of the excess sugar to drop off, then place the ball on a greased surface or a piece of parchment paper.

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