How to Make Melt-in-Your-Mouth Bird's Milk Candy

In a small bowl, mix *gelatin* with 50 milliliters (1.5 fluid ounces) of cold water. Allow it to sit and bloom for about 10 minutes, until it becomes a gel-like consistency.

In a saucepan, combine the *sugar* and 50 milliliters (1.5 fluid ounces) of water. Heat over medium heat and stir until the sugar dissolves completely. Bring to a boil and let it simmer without stirring for about 5 minutes, or until the syrup thickens slightly.

Add the bloomed gelatin to the hot sugar syrup. Stir until fully dissolved. Remove from heat and let it cool slightly.

Add *vanilla extract* for extra flavor.

Pour the mixture into a lined or greased square or rectangular pan for thick square shapes, or use silicone molds for different shapes. Smooth the top with a spatula if necessary.

Refrigerate for at least 4 hours or until firmly set.

Melt the *chocolate* over a double boiler. Once the candy is set, cut it into desired shapes if using a pan.

Dip each candy piece into the melted chocolate, or dust with *cocoa powder*, *coconut flakes*, or your choice of toppings such as *freeze-dried berries* or *pistachio flour*.

Allow the coating to set completely before serving.

These treats can be stored in an airtight container in the freezer for up to *1 month*. If serving for a special occasion, allow them to defrost at room temperature for about 15 minutes.