Ingredients
50
50 servings
- •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
Instructions
- 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 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.
- Blend outer casings with juicy pulp in an electric blender.
- Return 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.
Nutritional Facts
Per 50 servings
- Calories: 86
- Carbohydrate: 22g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
- Sugar: 16g
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