Homemade Mexican Tamarind Candy: Spicy & Sweet Recipe

Updated at: 22/05/2025

Indulge your taste buds in the tangy, sweet, and subtly spicy explosion of homemade Mexican tamarind candy! This beloved treat, a staple in Mexican markets and candied delights, offers a unique flavor profile that's both refreshing and intensely satisfying. Forget the artificial additives and preservatives of store-bought versions; this recipe guides you through creating a healthier, more flavorful candy using simple, fresh ingredients. You'll experience the joy of crafting a traditional confection, perfectly balancing the tartness of tamarind with a delightful kick of chili.

This homemade tamarind candy recipe is surprisingly easy to follow, transforming humble tamarind pulp into a chewy, irresistible delight. From preparing the tamarind paste to achieving the perfect candy consistency, each step is clearly outlined to ensure a successful and delicious outcome. Let's get started on this exciting culinary journey and discover the simple steps to making your own batch of this sensational Mexican sweet treat.

Tools Needed

  • Saucepan
  • Aluminum pot (recommended)

Ingredients

  • Cellophane paper bags
  • Tamarind: 400 grams (800 grams total for two batches)
  • Water: 400 milliliters (2 cups)
  • Sugar: 400 grams (1 cup and 3/4)
  • Piquín chili: 30 grams (2 tablespoons)
  • Salt: 1 teaspoon (optional, if chili is unsalted)

Step-by-Step Instructions

Step 1. Prepare and Boil the Tamarind

  • Remove the peel and cut the tamarind into small pieces.
  • In a saucepan, combine the cut tamarind, water, and sugar. Bring to a boil, then reduce heat and simmer until the water is absorbed.
  • In a separate saucepan, combine the cut tamarind, water, sugar, and chili. Bring to a boil, then reduce heat and simmer until the water is absorbed.
Prepare the tamarind: Remove the peel and cut the tamarind into small pieces.Boil the tamarind (first batch): In a saucepan, combine the cut tamarind, water, and sugar. Bring to a boil, then reduce heat and simmer until the water is absorbed.Boil the tamarind (second batch): In a separate saucepan, combine the cut tamarind, water, sugar, and chili. Bring to a boil, then reduce heat and simmer until the water is absorbed.
Prepare and Boil the Tamarind

Step 2. Cool and Prepare Wrappers

  • Turn off the heat and let both mixtures cool completely.
  • Cut squares of cellophane paper to your desired size.
Cool the tamarind mixtures: Turn off the heat and let both mixtures cool completely.Prepare cellophane squares: Cut squares of cellophane paper to your desired size.
Cool and Prepare Wrappers

Step 3. Assemble the Candy

  • Place a small amount of the cooled tamarind mixture (with or without chili) onto a cellophane square. Fold the corners to create a candy shape and wrap securely.
Fill and wrap the candy: Place a small amount of the cooled tamarind mixture (with or without chili) onto a cellophane square. Fold the corners to create a candy shape and wrap securely.
Assemble the Candy

Read more: Quick & Easy Pantry Mexican Rice with Rotel

Tips

  • Use aluminum pots to prevent sticking.
  • It's easier to wrap the candy while it's still warm.

Nutrition

  • N/A

FAQs

1. Can I adjust the spice level in the tamarind candy?

Absolutely! Start with less chili powder and add more to your taste preference. You can also use a milder chili or omit it entirely for a sweeter candy.

2. How long will the tamarind candy last?

Properly stored in an airtight container at room temperature, your homemade tamarind candy should last for about 1-2 weeks. Refrigeration will extend its shelf life.


Making your own Mexican tamarind candy is a rewarding experience, offering a delicious and customizable treat. Enjoy the satisfying chewiness and the perfect balance of sweet and spicy flavors that will impress your family and friends. So grab your ingredients and embark on this fun and flavorful culinary adventure!