Mexico Chamoy Candy (Dulces Enchilados)
Recipe for Mexican Chamoy Candy (Dulces Enchilados) With
just a few basic ingredients, you can produce Chamoy and Tajin gummy candy
delights at home that are delectably sweet, spicy, and sour.
The Benefits of This Chamoy Recipe
Get ready to indulge your inner child… At home, of course?
In Mexico and other Central American nations, chamoy candy is a delectably hot,
sweet, and acidic treat. Gummy or hard candies are dipped in Chamoy Sauce, then
Tajin chile-lime spice is added, and then they are swirled in sugar. Both
adults and children will enjoy this spicy Mexican delight!
In the US, you may purchase dulces enchilados from street
sellers, supermarkets, and Mexican markets. However, it’s incredibly simple to
prepare and a wonderful way to customise your favourite shapes and flavours!
The traditional candy is peach rings, but really, any gummy
treat is a good choice. Here, we combine gummy worms, orange slices, and ring
candies. For even more entertaining and delectable suggestions, keep reading!
Ingredients Required To Make Mexican Candies
• Gummy candies in every flavour and form you like.
• Chamoy sauce, which can be created at home or purchased.
• Tajin, a traditional chili-lime spice mixture from Mexico.
• Granulated sugar — the perfect amount of sweetness to
balance the spiciness and tang of the candies.
Best Candy varieties
Traditional peach rings are available, but feel free to try
other flavours as well, such as strawberry, apricot, or watermelon. Or try
gummy pineapples, plums, or mangoes!
You can also use candies in numerous forms and varieties!
Try serving this dish with: gumdrops.
• Gummi bears and various other gummy forms.
• Sweden’s fish.
• Hard candies like Skittles.
SWAPS AND ADD-INS ARE OPTIONAL.
• Include a dash of salt.
• Instead of granulated sugar, use powdered sugar.
• Create your own spice combination with dried citrus zest
and crushed chilli peppers.
Making Mexican Chamoy Candies
Place the gummies in a mixing basin and stir.
The Chamoy sauce and two tablespoons of Tajin seasoning are
To thoroughly coat the candy in sauce and seasoning, stir
Transfer the gummy candies to a drying rack and leave them
there for at least an hour to dry.
The remaining 2 teaspoons of Tajin seasoning should be
combined with the granulated sugar in a small mixing dish. Mix thoroughly.
When the candies are mostly dry but still feel somewhat
tacky to the touch, they are ready to be tossed in the sugar.
They are covered in the sugar combination of granules. To
ensure there is space in the bowl for tossing the gummy candies in the sugar,
work in small batches.
The remaining gummy candy should be repeated.
Put the finished Chamoy candies in a bowl or a Ziploc bag to
keep them for later use.
Questions and Answers
Is Chamoy Candy good for you?
No… Although these sweets are wonderful, they are primarily
made of sugar.
What flavour is Mexican Chamoy candy?
There are many of mouthwateringly powerful flavours present
here! The sweet and fruity gummies come first. Then, with chilli seasoning and
zesty, vivid lime, the Chamoy and Tajin combination is hot, acidic, and slightly
What is the shelf life of homemade candy?
In an airtight container, dulces enchilados can be stored at
room temperature for a week to two. The longer they will keep good, the drier
Chamoy candy from Mexico (Dulce Enchilados)
Total time: 1 hour and 20 minutes.
With just a few basic ingredients, you can easily
manufacture mouthwatering Chamoy and Tajin gummy candy treats at home!
• 1 pound of any kind of gummy candy.
• 2 tablespoons of chamoy sauce, either handmade or
• 1/2 cup sugar;
• 4 tablespoons Tajin chile-lime seasoning.
Step 1. Prepare a mixing basin first. Add the gummy candies, Chamoy
sauce, and 2 tablespoons of Tajin seasoning to the bowl. The gummy candies
should be thoroughly mixed in Chamoy sauce to cover them entirely.
Step 2. Transfer the gummy candies to a drying rack and leave
them there for at least an hour to dry.
Step 3. Meanwhile, place the remaining 2 tablespoons of Tajin
seasoning and the granulated sugar in a small mixing dish. Mix thoroughly.
Step 4. Dust the gummy candies with the granulated sugar mixture
once they are just tacky enough to be tacky, but not wet. To ensure there is
space in the bowl for tossing the gummy candies in the sugar, work in small
batches. The remaining gummy candy should be repeated.
Step 5. Put the completed Chamoy candies in a bowl or a Ziploc
bag to keep them for later.
Step 6. The candies will keep at room temperature for 1 to 2
weeks, longer in a particularly dry environment.
A classic choice for Chamoy candy is peach rings, but feel
free to experiment with any kind of gummy treat.