How do I make Tamarind Candy?
I’m not looking for the apples, but the candy. If you know what I’m talking about, you know: it’s maxican candy, sweet and spicy and gooey; it comes on spoons, in jars, as lolipops. I can only find recipies for tamarind juice, and i want to make the candy… If you have any idea, please help me out.
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2 comments a “How do I make Tamarind Candy?”
Thai Tamarind Candy
2 cup Water
1 1/2 cup Sugar
1 tsp Prik pon (ground dried red prik ki nu chiles)
1 pinch Salt
Fresh tamarinds
Heat 2 cups of water in a small saucepan to simmering, and add one and half cups of sugar slowly dissolving it, then simmering to thicken it to a smooth syrup (you can always use a commercial sugar syrup or even Maple syrup if you prefer). Add one teaspoon of prik pon (ground dried red prik ki nu chilis), and a pinch of salt. Set aside to cool.
Shell and clean the tamarinds, and then leave them to soak in the sugar syrup for several hours before putting on a rack to dry. (beware that tamarinds have stones in them…)
This one sounds more like the traditional Mexican candy. I grew up on the Texas-Mexico border
)
Tamarind Balls (Paste Method)
1/2 lb tamarind paste
2 cups sugar
1/4 teaspoon scotch bonnet peppers (optional) or habanero peppers, minced (optional)
black pepper, to taste (optional)
Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
Add hot pepper and black pepper
Cover mixture with plastic wrap and set aside overnight at room temperature.
Form into 1 – inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature.
Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.
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