Homemade Mexican Tamarind Candy

Close-up shot of plastic spoons each filled with soft, tangy tamarind candy wrapped in cellophane. These individually portioned spoons capture the sweet-and-sour flavor prized in many Mexican candies

Homemade Mexican Tamarind Candy

Enjoy a tangy and spicy twist on candy with this homemade Mexican Tamarind Candy 🍊🌶️—perfect for any day you need a flavorful, kid-friendly treat. No traces of unwanted additives here—just the sweet and sour goodness of real tamarind.

5 from 1 vote

Course: Candy, Mexican-inspired

Cuisine: Mexican

Keyword: homemade mexican candy, homemade-sweet, mexican candy, spicy-treat, tamarind-candy

Prep Time: 30

Cook Time: 45

Additional Time: 3 30

Total Time: 4 45

Servings: candies

Calories: 86kcal

Author: Isabel Thompson

Ingredients

▢ 1 pound tamarind pods peeled
▢ 1 cup water
▢ 1 orange peeled and segmented (substitute 1 lemon or 3 limes for a tangier taste)
▢ 4 cups white sugar
▢ 4 tablespoons chili-lime seasoning e.g., Tajin®, plus more if desired
▢ 1 tablespoon butter

Instructions

Boil the Tamarind Mix
Combine the peeled tamarind pods, water, and orange in a medium pot.
Bring the mixture to a boil, then keep it boiling for about 30 minutes.
Remove from heat and allow everything to cool for 30 minutes.
Separate the Seeds
Place a colander over a large bowl and pour the cooked tamarind mixture in.
Use a spoon or spatula to mash and press the pulp, letting the juices drip into the bowl.
Discard any large seed remnants, but be sure to remove as much of the tamarind pulp as possible. You can repeat this process with a strainer for any extra seeds.
Blend and Combine
Transfer the pulp (minus the seeds) to a blender. Mix until it forms a smooth paste.
Return this tamarind pulp to the pot. Add the sugar, chili-lime seasoning, and butter.
Reach the Soft Ball Stage
Bring the mixture to a gentle boil, stirring constantly to prevent scorching.
Continue cooking until it hits about 240°F (115°C), or do the cold-water test—if a drop of candy forms a soft ball that flattens in your hand, you’ve reached the right point.
Remove from heat and let the mixture sit for about 2 hours to cool down.
Shape the Candies
Spoon or squeeze the tamarind candy into plastic spoons, small plastic cups, or even lollipop molds.
Place the spoons or cups on a cookie sheet and chill for about 1 hour, or until firm.
If desired, coat each piece with extra chili-lime seasoning for added zest.

Video

Notes

Citrus Swap 🍋: Feel free to use lemon or lime juice instead of orange for a tangier spin.
Soft Ball vs. Hard Ball ⚖️: Cook to the soft ball stage for a chewy candy. For crunchy lollipops (hard ball stage), let it heat a bit longer.
Jammy Consistency 🍯: Stop cooking before reaching the soft ball stage if you’d prefer a spreadable jam texture.
Serving Ideas 🍓: Top each candy with bits of fresh fruit like strawberries or diced mango; then sprinkle extra chili-lime seasoning for a fruity pop.
Storage Tips 🍬: Wrap candies individually in plastic and tie them off. Store in an airtight container at room temperature for up to two weeks.

With tamarind’s sweet, sour, and spicy tones, this Mexican Tamarind Candy is a must-try for adventurous palates. Whether you’re making it for a rainy afternoon activity or a festive summer treat, these homemade candies offer the best of tangy, fruity flavor—without any of the questionable additives. Enjoy!

Nutrition

Nutrition Disclaimer

The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.