Mexican Candy Recipes
MEXICAN TAMARIND CANDY
This is the most favorite Mexican candy of all 10 of my children...sweet, spicy, and so yummy. Full of tamarind fruit. Makes a great activity for children to help with on a long rainy or hot summer day...and homemade has no traces of lead...like some store-bought tamarind candies.
Provided by Lenora Sikes
Categories World Cuisine Recipes Latin American Mexican
Time 4h45m
Yield 50
Number Of Ingredients 6
Steps:
- Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
- Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
- Blend outer casings with juicy pulp in an electric blender.
- Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
- Remove from heat and let cool, about 2 hours.
- Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 21.7 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 100.1 mg, Sugar 16 g
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