Sweet Mexican Tamarind Paste Candy
This homemade Mexican tamarind paste candy combines tangy tamarind, fresh orange, sugar, and chile-lime seasoning for a bold sweet-sour-spicy treat. Inspired by classic Mexican street candy, these glossy tamarind spoons are chewy, nostalgic, and packed with vibrant flavor.
Equipment
- Large pot
- Colander
- Strainer
- Blender
- Candy thermometer
- Pastry bag or zip-lock bag
- cookie sheet
Ingredients
Candy Base
- 1 pound Tamarind pods, peeled
- 1 cup Water
- 1 whole Orange, peeled and segmented
- 4 cups White sugar
- 4 tablespoons Chile-lime seasoning such as Tajin, or more to taste
- 1 tablespoon Butter
Instructions
- Add the peeled tamarind pods, water, and orange segments to a large pot. Bring to a boil and cook for 30 minutes. Remove from heat and let cool for 30 minutes.
- Pour the cooled mixture into a colander set over a large bowl. Mash the pulp through the colander. Transfer the remaining seeds to a strainer and continue mashing to collect the outer seed casings. Discard the seeds.
- Add the seed casings and collected pulp to a blender. Blend until completely smooth and glossy.
- Return the blended mixture to the pot. Add the sugar, chile-lime seasoning, and butter. Cook over medium heat, stirring constantly, until the mixture reaches 240°F (115°C) on a candy thermometer.
- Remove from heat and allow the candy mixture to cool completely for about 2 hours, until thickened.
- Transfer the candy mixture to a pastry bag or zip-lock bag with the corner snipped off. Pipe portions onto plastic spoons arranged on a cookie sheet.
- Refrigerate the filled spoons for 1 hour or until firm. Sprinkle with extra Tajin if desired, then wrap individually in plastic wrap before serving or storing.
Notes
Use a candy thermometer to accurately reach the soft ball stage at 240°F for the proper chewy texture. Stir constantly after adding the sugar to prevent crystallization. Fresh tamarind pods provide the best flavor, but tamarind concentrate can be substituted in a pinch. For extra heat, add cayenne or additional Tajin. Leftover tamarind paste can be drizzled over fruit or ice cream.