Mexican Tamarind-Tomato Candy (Dulces de Tamarindo)

About This Recipe

Tamarind candy is a beloved Mexican sweet found at markets and corner stores, made from tamarind pulp cooked down with sugar until thick and fudgy, then rolled in a mix of chile powder and salt for that unmistakable sweet-sour-spicy hit. This version adds a touch of tomato paste to the tamarind base, a less common but real regional variation that deepens the umami and color of the finished candy. The technique that matters most is cooking the tamarind pulp down slowly, stirring constantly, until it reaches a thick, dough-like consistency that can be rolled into balls without sticking to your hands -- rushed at high heat, it scorches before it thickens properly. Chilling the mixture briefly before shaping also makes it much easier to work with. Rolled in a mix of tajín-style chile-lime salt and left to dry slightly, these candies capture the classic Mexican flavor combination of sweet, sour, and spicy in one bite -- a nostalgic treat for many and a genuine introduction to Mexican candy traditions for newcomers.

Ingredients

Serves 8

• 300 gtamarind pulp(seedless block)
• 1 cuphot water
• 1 tbsptomato paste
• 0.75 cupsugar
• 0.5 tspsalt
• 2 tbspchile-lime seasoning(tajín-style, plus extra for rolling)
• 0.25 cupgranulated sugar(for rolling, optional)

Instructions

1. 1

   Soften the tamarind

   Break the tamarind block into pieces and soak in hot water for 20 minutes, mashing occasionally to help it soften.

2. 2

   Strain the pulp

   Push the softened tamarind through a fine sieve, pressing to extract as much thick pulp as possible, discarding fibers and seeds.

3. 3

   Cook the mixture

   In a saucepan, combine the strained tamarind pulp, tomato paste, sugar, and salt. Cook over medium-low heat, stirring constantly, 15-20 minutes until it thickens into a dough-like paste.

4. 4

   Cool

   Transfer to a bowl and refrigerate 30 minutes until firm enough to handle.

5. 5

   Shape and coat

   Roll the mixture into small balls or logs, about 1 tbsp each. Roll each piece in chile-lime seasoning (mixed with sugar if using).

6. 6

   Dry and serve

   Let the candies sit uncovered at room temperature for 30 minutes to dry slightly on the outside before serving or storing.

Variations

• •

  Add a pinch of ground chile de árbol directly into the candy mixture for extra heat throughout, not just on the coating.

• •

  Shape into flattened discs instead of balls for a different presentation, common with some brands.

• •

  Skip the chile coating for a simpler, purely sweet-sour tamarind candy.

Storage

Store in an airtight container at room temperature up to 2 weeks, or refrigerate for longer freshness up to a month, separated by parchment paper to prevent sticking.

Frequently Asked Questions