This one is a spicy sweet from Mexico. It might be a little hard to make just due to needing to find the Tamarind pods.
You will need!
- 1 pound tamarind pods, peeled
- 1 cup water
- 1 orange, peeled and segmented
- 4 cups white sugar
- 4 tablespoons chile-lime seasoning (such as Tajin), or more to taste
- 1 tablespoon butter
- Measuring cups
- Measuring spoons
- Large pot or your cauldron
- Masher *like for potatoes* or a large strong fork
- Plastic spoons
- Pastry bag with large tip or plastic zippy bag with a corner cut off
- Cookie sheets
- Plastic wrap and twist ties
- 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 the 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. Then Blend outer casings with juicy pulp in an electric blender.
- Return the 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.