Some know it as “glass candy” because of the caramel shell or even “egg candy”. I know him as Bala Baiana. The other day I saw a guy selling at the traffic lights and decided to do it when he got home. I think it worked really well for a first attempt!
The original version is filled with a cream of egg yolks and coconut, but most of the recipes I found were with beijinho, made with condensed milk and coconut.
I made this version, but I’ll make the original for next time.
Start by preparing the kiss. To do this, heat:
1 can of condensed milk;
50g grated coconut;
1 tablespoon of unsalted butter or margarine.
Let it boil over low heat, stirring constantly until it comes away from the bottom of the pan. Let cool at room temperature until firm. In my case it was 4 hours.
Roll the balls into whatever size you want and set aside. Prepare the caramel by boiling 1 and 1/2 cups (tea) of refined sugar, 1/2 cup (tea) of water and 1 tablespoon of vinegar. The vinegar is to make the cone brittle. Bring to a boil, lower the heat and keep an eye on it, when it is golden almost turning light brown, remove it.
Now stick a toothpick into the candy ball and dip it into the caramel using a circular motion. If the caramel hardens during the process, heat it for a few seconds to soften it again. The ideal is to leave it with a toothpick and remove it after it has hardened (I removed it before and some balls were a little deformed).
Place the candies on a surface greased with margarine (for sweets, it is always recommended to use margarine because butter becomes rancid and can spoil the sweet faster).
When the candies are firm, wrap them in clear cellophane and store in a sealed container in a cool place.
Unfortunately, the durability is short because the caramel starts to melt, so the durability will depend on the ambient heat where you are. It lasts an average of 2 to 3 days before melting.
Yields an average of 20 to 25 bullets.
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