MELT-IN-YOUR-MOUTH SWEETENED CONDENSED MILK COCONUT CANDY - MOIST AND CREAMY!

Prepare the syrup: Place the granulated sugar and water in a saucepan. Mix gently before turning on the heat to prevent crystallization.

Heat the syrup over medium heat, watching for the firm-thread stage, which should resemble the glucose stage (when a drop in ice water forms a soft, pliable thread). Briefly turn off the heat when the syrup reaches this stage to add the coconut.

Add the shredded coconut to the hot syrup and mix quickly. Turn the heat back on to low.

Add the sweetened condensed milk to the mixture, keeping the heat on low, and stir continuously. If the coconut sticks to the bottom, add a few drops of water to loosen it, without making the mixture runny.

Cook, stirring, until all moisture evaporates and the mixture completely pulls away from the bottom of the pan, appearing dry when swirled.

Prepare a surface (baking sheet or countertop) by lining it with parchment paper or plastic wrap (if you don't have parchment paper). Pour the hot mixture onto the prepared surface.

Shape the rustic coconut candies using two spoons, forming small mounds with an irregular shape, and place them side-by-side on the prepared surface. It is essential to shape them while the mixture is still hot.

Let the candies rest at room temperature for 1 to 2 hours until they are firm and dry enough to handle and package.

Wrap the coconut candies in cellophane (or place them in candy cups for display) once they are firm, ready to serve or sell.