Mexican Chamoy Candy Recipe (Dulces Enchilados) - A Spicy Perspective (2024)

FAQs

What is dulce enchilado? ›

All Dulces Enchilados start with a base, which can be your favorite childhood candy, or just your favorite candy right now. Gummy candies, chewy candies and fruit snacks are all some of our most popular options. Once you choose a candy base, it gets tossed in our special Chamoy sauce.

Just 4 ingredients is all you need to make chamoy candy or dulces enchilados. These chamoy soaked and Tajin sprinkled Mexican candies are sweet, tangy, tart and spicy too. Sometimes called chamoy candy or pica pica candy, these are an easy to make treat.

Dulces enchilados literally means 'chili candy' and it is a snack that is often made with Gushers, however some prefer to use Skittles, gummy candies, Fruit by the Foot, or Sour Patch Kids. TheLemonDropShoppe. Mexican. Tamarindo.

Chili or chili powder.

Chili powder is a common ingredient in Mexican candy, so common that you'll find it paired with just about every other flavor we've put on this list! At MexiCrate HQ, you'll find us snacking on chili-coated gummy bears, spicy mango gummies, and spiced pineapple lollipops.

You can store I Love Chamoy for 6 months out of the fridge after opening, and 12 months if you store it in the fridge..

At its simplest, chamoy is just these salted, preserved stone fruits, or their pulp, or a dried powder made from them. But it's become much more than that, namely, a sauce spiked with hot chiles, aromatic spices, sweet dried fruit, sour hibiscus, and more.

While chamoy candy has a hint of spice, it is not overwhelmingly hot.

Because of differences in the type of fruit chosen and the composition of the brining solutions used, chamoy can vary widely in taste. Most are quite savory and spicy due to the addition of chili powder, and salty due to the brine.

Just like sour, tangy Japanese umeboshi plums, chamoy starts out by pickling fruit (in this case, apricots, plums, or mangoes) in salt or salt brine—sometimes with a dose of vinegar, too. The sweet-sour liquid that results gets spiced up with plenty of chile powder, and sometimes thickened with more fruit puree.

1. ( Central America, Mexico) (Cookery) seasoned with chilli.

How do Mexicans say candy? ›

“Dulce”, usually in it's plural form “dulces”, or “caramelo”.

A colloquial catchall for a variety of sweets, chilito refers to the spice of chamoy, a traditional Mexican paste made from pickled fruits and spices. Chilito can come as a condiment, like on fruit bowls or elote; with the addition of powdered sugar, it can be thick and sticky, perfect for coating hard candy.

Rebanaditas. Lollipops covered in a spicy chili powder are a staple in Mexican candy stores, and this watermelon flavor is by far the most popular variety! The coating is made from a tamarind and chili powder mixture that's subtly sweet, tangy, and spicy.

Unlike caramel sauce, which is made by browning sugar and then adding cream and butter, dulce de leche is made by gently simmering milk and sugar together for over an hour until it's thickened and golden (swap out the cow's milk for goat's milk and you have cajeta).

Taste: Dulce de leche tastes similar to caramel, but is considered richer and creamier. Texture: Dulce de leche and cajeta are smooth, glossy, thick and unctuous.

Dulce de leche can be spread on toast for a nutritious breakfast or snack (so the advertisem*nts tell us), and there are infinite versions of dulce de leche ice cream. But the most authentic way to eat dulce de leche is by the spoonful.

Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.