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I fell in love with Tamarind Candy during my first trip to Mexico years ago. Now I make these sweet tangy treats in my own kitchen and the aroma brings back such wonderful memories. The blend of natural tamarind with sugar and chili creates this magical candy that always disappears way too fast in my house.
A Treat Worth Making
The best part about making these candies at home is knowing exactly what goes into them. Pure tamarind goodness with no weird ingredients. My family loves snacking on them plain but they also taste amazing with classic Mexican snacks like Tostilocos and Mangonadas.
What You Need
- Tamarind Pods: Soaked and softened for an authentic, tangy base.
- Sugar: Adds sweetness to balance the tartness of the tamarind.
- Chili Lime Powder: Provides a spicy, tangy kick. Tajín is a popular choice.
- Cornstarch: Helps bind the mixture for easy shaping.
Making Your Candy
- Soften the Tamarind
- Soak tamarind pods in hot water for 20 minutes, stirring occasionally to ensure even softening.
- Remove Fibers
- Break the tamarind into chunks and remove as many fibers (veins) as possible, leaving the seeds intact to help form the candy balls.
- Combine Ingredients
- Mix tamarind pulp, sugar, chili lime powder, and cornstarch until a paste forms. Refrigerate for 20 minutes to firm up.
- Shape Candy Balls
- With damp hands, roll the paste into small balls. Coat them in sugar or chili lime powder using spoons to avoid melting the sugar.
- Store
- Place the candy in an airtight container or wrap individually in candy wrappers. Refrigerate for freshness.
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My Secret Tips
Trust me on this one the water needs to be really hot when softening those pods. My first few batches were a mess until I figured out to keep my hands slightly damp while rolling. And always use spoons for the sugar coating your warm hands will just make it melt.
Ways to Enjoy
These candies taste amazing on their own but try crumbling them over fruit or adding them to your favorite Mexican snacks. Sometimes I serve them on tiny spoons at parties and everyone goes crazy for the presentation.
Storage Tips
Pop these in an airtight container and they'll stay good in your fridge for about three weeks. For my big batch cooking days I freeze some and they last three months. Just remember to separate layers with parchment paper.
Watch Those Seeds
I learned this trick from my grandmother leave the seeds in to give the candy balls better structure. Just make sure to warn people about them nobody wants a surprise crunch on their dental work.
Mix Things Up
Sometimes I add a sprinkle of cinnamon or splash of vanilla for fun. My niece loves when I add extra chili powder to make them spicier. You could even try adding orange zest for a citrus twist.
Get Everyone Involved
Making candy becomes such a fun party activity in my kitchen. Friends gather around the counter rolling and coating treats while chatting and laughing. It's those sweet moments that make cooking special.
Sweet Family Memories
Every time I make these candies I think about watching my grandmother in her kitchen during festivals. The smell of tamarind and sugar still reminds me of her teaching me to roll the perfect candy ball.
A Fun Twist
You should try my favorite party trick shaping the candy onto little plastic spoons. Wrap them up nicely and watch your guests light up when they discover this playful way to enjoy their treat.
Perfect Matches
The tangy sweetness goes perfectly with fresh fruit especially mango and pineapple. Try crumbling some over a fruit cup or add a drizzle of chamoy sauce for an extra flavor kick.
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Not Just Candy
While these are definitely treats I love knowing tamarind brings some good stuff to the table. It's packed with nutrients which makes me feel better about sneaking an extra piece or two.
Make It Your Way
Play around with the sugar levels until you find your sweet spot. Some days I like them more tart other days sweeter. A touch of honey can work magic too.
Regional Twists
My friend from Oaxaca taught me to add crushed peanuts to the mix and now I'm hooked. Each region has its own special take on these candies and they're all worth trying.
Everyone Can Enjoy
These candies are naturally plant based which means all my friends can enjoy them regardless of their diet. It brings me joy sharing treats that everyone can eat.
Fun with Little Ones
My kitchen fills with giggles when the kids help make these. They love rolling the balls and coating them in sugar. Nothing beats seeing their proud faces when sharing their creations.
Beyond Candy
Get creative in the kitchen I love chopping these up to sprinkle over ice cream or mixing pieces into brownie batter. The sweet tangy flavor adds such an unexpected twist to desserts.
Made with Love
These candies make the sweetest gifts. I wrap each one in colorful paper and pack them in pretty boxes. Seeing friends' faces light up when they unwrap these homemade treats makes my day.
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Frequently Asked Questions
- → Why keep the tamarind seeds?
The seeds help maintain the candy's structure. They're integral to forming and holding the ball shape.
- → How long does it keep?
Stores in a sealed container up to 1 month. Keep at room temperature for best texture.
- → Why use spoons for coating?
Hand heat melts the sugar coating. Using spoons keeps the coating intact and prevents mess.
- → Can I adjust the spice level?
Yes, adjust amount of chile powder to taste or omit for sweet-only version.
- → Why dampen hands when rolling?
Water prevents sticky paste from adhering to hands while forming candy balls.