Tamarindo Candy

Method9 steps

1. 1

   Step 1: Remove the tamarind pod skins but leave the hard seeds in place; the seeds help give the candy its structure. Place the pods in a large bowl and add the measured hot water (1 cup), enough to coat and begin softening them.

   Uses 1 lb tamarind pods, skins removed, seeds left in · 1 cup hot water for hydrating tamarind

2. 2

   Step 2: Soak for about 20 minutes, stirring often so the pods are evenly moistened.

   Soak Tamarind · 20 minUses tamarind pods soaking in hot water

3. 3

   Step 3: Break the softened tamarind into chunks by hand and remove as many fibrous veins as practical. Leave the seeds in; take care not to bite down hard on them when eating.

   Uses hydrated tamarind pods after soaking

4. 4

   Step 4: Stir the tamarind with the measured white sugar (16 oz), chile-lime seasoning (2 Tbsp) (or chile powder), and cornstarch (4 Tbsp) until a thick paste forms.

   Uses softened tamarind with most fibers removed · 16 oz white sugar (mass) · 2 Tbsp chile-lime seasoning or chile powder · 4 Tbsp cornstarch

5. 5

   Step 5: Cover and refrigerate the paste for about 20 minutes so it firms up before shaping.

   Chill 20 Minutes · 20 minUses mixed tamarind paste

6. 6

   Step 6: Dampen your hands as needed to reduce sticking, then divide the chilled paste into 24 portions and roll them into balls.

   Uses tamarind paste chilled for about 20 minutes · Water, as needed to dampen hands; amount unspecified

7. 7

   Step 7: For sugar-coated candies, roll the chosen balls in extra sugar using two spoons. Reserve any balls intended for chile coating for step 8.

   Uses Extra sugar for coating; amount unspecified · Selected shaped balls from the batch of 24; portion chosen for this coating is unspecified

8. 8

   Step 8: For chile-coated candies, roll the remaining chosen balls in extra chile powder or chile-lime seasoning, using two spoons.

   Uses Extra chile powder or chile-lime seasoning for coating; amount unspecified · Selected shaped balls from the batch of 24; portion chosen for this coating is unspecified

9. 9

   Step 9: Refrigerate the finished candies in a sealed container for up to three weeks. They contain hard tamarind seeds; chew carefully and avoid biting down on a seed.

   Uses Any candies finished with the selected sugar or chile coating · Any candies finished with the selected sugar or chile coating