By Akshara
July 4, 2026
Bala Baiana (also known as glass candy) is a magnificent Brazilian confection that has taken social media by storm, pairing a soft, fudgy coconut interior with an ultra-shiny, glass-like hard caramel shell. The contrast is spectacularâthe toothsome, velvety center yields instantly after you shatter the loud, dramatic sugar exterior. Mastering this showstopper at home requires simple temperature control during the caramel dip to ensure a perfect, non-sticky hard crack that stays beautifully crisp.
1 can (397g) sweetened condensed milk  1 cup desiccated coconut, finely grated  1 tbsp unsalted premium butter  For the glass shell: 1 cup granulated white sugar, 1/2 cup water, and 1 tbsp white vinegar
Combine the condensed milk, desiccated coconut, and unsalted butter in a heavy-bottomed saucepan over medium-low heat, stirring continuously for 8 to 10 minutes until the mixture thickens, pulls away completely from the sides of the pan, and rolls into a cohesive ball.
Transfer the coconut fudge to a greased plate to cool completely, then grease your palms lightly with butter and roll the mixture into uniform, bite-sized rounds before chilling them in the refrigerator for 20 minutes to set their structure.
Combine the white sugar, water, and vinegar in a small, deep saucepan over medium heat, letting the mixture come to a steady boil without stirring until it develops a light golden hue and registers exactly 150°C (the hard-crack stage).
Drop each chilled coconut ball into the hot caramel one at a time using a toothpick, swirling quickly to achieve a thin, even coat, then lift out immediately and place onto a sheet of greased parchment paper to let the shell harden into a crystal-clear gloss.