Classic Mexican Chamoy Candy
We're taking a flavorful trip south of the border today to whip up some seriously addictive, Mexican Chamoy Candy-but it's easier because, let's face it, who wants to make candy from scratch?!
Chamoy candy, or Dulces enchilados, is a satisfying Mexican treat with a sweet, tangy, and spicy flavor.
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Reasons to Love this Dulce Enchilados Recipe
If you are like us and love a recipe with a nice kick, try my peri-peri chicken or the cocktail version of this recipe on my Insta channel @worldlytreat, let's be friends!)
I got carried away there for a second, now back to why you need to make this recipe:
- Easy: Mix your favorite candy into the chamoy sauce and roll or toss it into the spicy mix! This combination reminds me of my Tajin Mango Popsicle. You should try it next, and thank me later.
- Versatile: you can use a variety of candies to make this treat. I love the combination of the watermelon rollups, lemony gummy worms, and sour patches; it's like a party in the mouth.
- Party favs: they make perfect little gifts! Place the candies in gift bags and seal them with a lovely note. I bet your guests would be thrilled.
📃Ingredient Description
Here are some of the main ingredients needed to make this delicious and flavorful Dulces enchilados recipe:
- Chamoy: a mix of fruit, lime juice, chili powder, and a hint of salt. It's the secret ingredient that gives our candy its compelling flavor.
- Tajín Clásico Seasoning: this is a blend of chili powder, dehydrated lime, and salt. It adds a spicy and sour flavor to the mix.
- Sugar: Powder sugar elevates the sweetness of the candy, creating a perfect balance between the tangy and spicy notes of the chamoy sauce and Tajin seasoning.
- Candy: I used a combination of mango gummy bears, worms, and lemonade sour rings. You can choose any variation such as sour patch, cherry sours, peach rings, sour belts, dried apricots, or mango. Personally, I love using refined sugar-free mango slices or peach candy for their subtle sweetness.
Note: **Note: you can toss the candies after step 6 below in granulated sugar to keep them less sticky for storage.
💭Variations and Substitutions
📝Step-by-Step Instructions
Here are some basic steps to nail this candy recipe:
Step 1:
If using dried apricots or mango, chop them into small bite-sized pieces. Leave them whole if using the ones on the recipe card.
Step 2:
Mix chamoy sauce and powdered sugar in a bowl. Microwave the mixture for a few seconds and stir until smooth. Set aside.
Step 3:
combine the Tajin seasoning and chili powder in a tray or deep bowl and set aside.
Step 4:
Dip each piece of candy into the cooled chamoy mixture, ensuring it's evenly coated. If needed, a spoon can help coat the candy.
Step 5:
Roll or sprinkle (using a spoon) the coated candy into the tajin mix until it's just about covered.
Step 6:
Place the coated candies on a baking sheet lined with parchment paper and set them at room temperature, or toss them in a bowl of superfine sugar to keep them less sticky.
👩🏽🍳Maur's Tips
- For a smoother consistency and thickness, microwave the chamoy mix for 45 seconds at 15-second intervals.
- To make the candies less sticky for proper storage, toss them in a bowl with superfine granulated sugar.
- Store any leftovers in an airtight container in the freezer for up to a few weeks.
- Don't worry if your chamoy sauce seems too thin initially; it will thicken as it cools.
- Taste the chamoy sauce and adjust the seasoning to your liking.
Whether you're a seasoned spice lover or just dipping your toes into the world of bold flavors, this spicy and sour candy is sure to be a hit.
📝Recipe FAQS
Chamoy offers a distinctive taste that combines sweet, sour, salty, and spicy flavors. It typically has a tangy and slightly fruity base, often from ingredients like tamarind or apricot, which is balanced with the tartness of lime juice. The sweetness comes from sugar or fruit puree, while the saltiness and spiciness are derived from ingredients like salt and chili powder.
If stored properly, this candy can last for several months in an airtight container at room temperature. For the best taste and texture, consume within 2-3 months of preparation.
Yes! For a variety of flavors, try mixing the pulps of mango, apricot, pineapple, or strawberry into the chamoy liquid before proceeding with the rest of the recipe.
Love Sweets? Here are Some Sweet Treats to Try:
Do you have a favorite candy flavor? What flavors will you be trying next? I'd love to know! Let's chat in the comments below.
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
PEACE & LOVE
Maureen
📖 Recipe
Classic Mexican Chamoy Candy
Equipment
- Microwave safe bowl
- Large baking sheet
- hand whisk
Ingredients
- ¾ cup powdered sugar
- ¾ cup chamoy sauce
- 1 cup tajin seasoning
- 1-2 teaspoons chili or paprika powder
- 1 cup candy of choice I used gummy bears, sour rings, and gummy worms See notes below
Instructions
- Leave them whole if you're using gummy bears, sour patches, gummy rings, or sour belts. For dried apricots or mango, chop them into desired pieces.
- Combine the chamoy sauce and powdered sugar in a microwave-safe, shallow bowl. Stir with a whisk until combined (there will be lumps at this point; that is okay).¾ cup chamoy sauce, ¾ cup powdered sugar
- Place the bowl into the microwave and heat for 30 seconds. Stir until it's smooth and free of lumps or until the mixture is smooth and becomes syrupy. Set aside
- Next, mix together the Tajin seasoning and chili powder in a tray or wide bowl and set aside.1 cup tajin seasoning, 1-2 teaspoons chili or paprika powder
- Dip each piece of candy into the cooled chamoy mixture, ensuring it's just about coated. If needed, a spoon can be used to help coat the candies.1 cup candy of choice
- Roll the candy into the tajin mix until it's about coated. If you like spicy candy, don't hesitate to give it a few extra rolls or toss.
- Place the coated candy on a baking sheet lined with parchment paper and set them at room temperature for about 30 minutes to an hour. This will allow the coating to harden slightly. Enjoy immediately or store for later.
Notes
- Microwave the chamoy mix for 45 seconds at 15-second intervals for a smoother consistency and thickness.
- To minimize the stickiness of the candies for better storage, toss them in a bowl with superfine sugar until they are evenly coated.
- Store any leftovers in an airtight container in the freezer for up to a few weeks.
- What other candy options are there? You can choose from various options: sour patches, cherry sours, peach rings, sour belts, dried apricots, or mango.
