Mexican Tamarind 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
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 Mexican Recipes
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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- In a large bowl, place the peeled tamarinds and add the hot water. You only want enough water to coat the fruit and start the softening process.
- Soak the tamarind pods for about 20 minutes but stir them often to ensure they get coated evenly.
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From instructables.com
Estimated Reading Time 3 mins
- Gather Your Ingredients. Here is what you will need: 1 pound Tamarind pods. 1 to 1 1/2 cups of water. 2 1/2 cups sugar (save a 1/2 cup for later) 1 teaspoon salt.
- Hulling the Pods. This step probably takes the longest. You have to remove the outer shell and inner strings to get to the sticky fruit. After you remove the shell, break them apart in smaller pieces.
- Breaking Down the Friut. Pour half of the water over the fruit and cook it over a low to medium heat while stirring until the fruit breaks down and looks more like a paste.
- Adding the Salt, Sugar and Chili Powder. Once you have a nice thick paste, add the salt and start adding the sugar. Add 1 cup of sugar at a time until it is completely incorporated.
- Making the Pieces. Make sure you use something that will fit in your Fridge. Using a cookie sheet and some wax paper I dropped a little more than a tablespoon for each.
- Sugar Coating. After they cooled, I used the rest of the sugar and rolled each piece. I find it useful to use one hand to grab the candy and the other to roll it in the sugar.
- Enjoy. I made some with the Chile de Arbol and some without. The sweet, sour and spicy together is great. Participated in the. Candy Contest. 1 Person Made This Project!
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