2-Ingredient Tamarindo Candy
Try this easy-to-make, tangy, and chewy tamarindo candy! Get creative with unique flavor pairings and coatings like chile-lime seasoning, sugar, or cacao powder.
Equipment
- Mixing bowls
- Paring knife
- Measuring cups
Ingredients
- ½ pound (shells removed) tamarind pods
- 2 tablespoons hot water
- ½ cup grated piloncillo
- ¼ - ½ cup granulated sugar
For rolling
- 2-3 tablespoons granulated sugar
- 2-3 tablespoons chile-lime seasoning (Tajin)
- 2-3 tablespoons cacao powder
Instructions
- Remove the shells and as many veins as you can from the tamarind pods. Break them into pieces and add them to a bowl with hot water. Optional: Using a small knife, cut the seeds out of the pods before breaking them up.
- Add in the sugar and incorporate with the pods using your hands for about 10 minutes (be warned it's very sticky, so gloves are handy).
- Note: If the mix is too mushy or tangy, add in sugar a little at a time until it reaches your desired taste and a consistency that’s able to be rolled.
Rolling
- Add any coatings you’ll be using to shallow bowls. Using your hands, roll a portion of the tamarind mixture until smooth. Using 2 spoons, coat the ball in either chile-lime seasoning, more granulated sugar, or cacao powder.
- Continue this process until all of the tamarind balls are formed. Transfer to your fridge for storage. Happy eating!
Notes
Quality of tamarind: Choose fresh, pliable tamarind pods if possible. Fresh tamarind has a better flavor and texture than older, dried-out pods.
Gradually add sweetener: Add the piloncillo or sugar gradually, adjusting it based on the tartness level of the tamarind and your preferred sweetness level.
Use spoons: To help the tamarind candy coating stick, use two spoons instead of your hands to roll the balls in the coatings.
Let the candies chill: Give the balls enough time to chill in the fridge to help them set and firm up, making them easier to handle.
Combining the tamarind with hot water helps soften the pulp, making it easier to mix with the sugar and shape into balls.
If the mix is too mushy or tangy, add in more piloncillo a little at a time until it reaches your desired taste and a rollable consistency.
Coating the tamarind balls not only adds an extra layer of flavor but also prevents them from sticking together. Be gentle during this process to maintain the shape of the balls.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1ball | Calories: 77kcal | Carbohydrates: 19.5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 4.3mg | Potassium: 95mg | Fiber: 0.8g | Sugar: 18.8g | Vitamin A: 4.5IU | Vitamin C: 0.5mg | Calcium: 13.5mg | Iron: 0.5mg
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