Love spicy-sweet treats? This Mexican Candy Shot Recipe is your new go-to. Imagine a burst of tamarind tang, chili heat and fruity fun in every lick.
Kids and adults go wild for it. How to make Mexican Candy Shots is super simple at home. No fancy gear needed. Try this Mexican Candy Shot Recipe today!
Why I Love Making This Mexican Candy Shot
I first tasted these at a street market in Mexico. The zing hit me hard—sweet, sour, spicy! Now, I make them for family parties.
My nephew calls them “fire lollipops.” It’s joy in a swirl. Sharing this Mexican Candy Shot Recipe feels like giving hugs through candy. Pure magic.
Equipment List
- Small saucepan
- Candy thermometer (or ice water test)
- Wooden spoon
- Lollipop molds or parchment paper
- Silicone brushes
- Measuring cups and spoons
- Gloves (for hot sugar)
Recipe Overview
- Recipe Name: Mexican Candy Shot
- Servings: 20 shots
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins + cooling
- Course: Drinks
- Cuisine: Mexican-inspired
- Calories: 45 kcal per serving
Ingredients You Need for Mexican Candy Shot
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 tbsp tamarind paste (or lime juice for tang)
- 1 tsp chili powder (like Tajín)
- 1/2 tsp salt
- 1/4 tsp red food coloring (optional for glow)
- 1 tbsp butter (for greasing)
- Extra chili powder and sugar for dusting
Step-by-Step Guide
1. Prep Your Workspace
Line a baking sheet with parchment. Grease lollipop molds lightly with butter. Wear gloves. Set up ice water bowl nearby. Safety first!
2. Boil the Sugar Syrup
Mix sugar, corn syrup and water in saucepan. Heat on medium. Stir until sugar dissolves. Stop stirring now. Let it bubble.
3. Add Tamarind and Heat to Hard Crack
Stir in tamarind paste and salt. Boil to 300°F (hard crack stage). Test by dropping syrup in ice water—it forms hard threads. Takes 10 mins.
4. Add Spice Kick
Remove from heat. Stir in chili powder and food coloring fast. Work quick—sugar hardens! Pour into molds or swirl on parchment.
5. Swirl and Shape Shots
Use brush to swirl colors while warm. Dust with chili-sugar mix right away. Let cool 20 mins. They harden into shiny shots. Break if no molds.
6. Store and Serve
Pop off molds. Wrap in cellophane for gifts. Enjoy the spicy pop! Your Mexican Candy Shot Recipe is ready.
Expert Tips & Variations
- Use a thermometer for perfect texture—avoids sticky fails.
- No tamarind? Swap mango puree for fruity twist.
- Vegan? Skip corn syrup; use glucose syrup.
- Boost heat with ghost pepper powder for brave eaters.
- Make shots bigger for parties—double recipe.
- Cool in fridge for 10 mins if humid weather softens them.
History or Fun Fact About the Dish
Mexican candy shots draw from “raspa de chamoy” street treats since the 1800s. Chamoy sauce—pickled fruit, chili, apricot—started in Japan but exploded in Mexico.
Kids get shots shaved off frozen blocks. Fun fact: Tajín seasoning sells millions yearly worldwide!
Pairings & Complementary Recipes
Pair with fresh mango slices or cucumber for crunch. Try micheladas—salty beer with lime matches the spice.
Make elote (Mexican street corn) on side. Love more recipes? Whip up chamoy margaritas or tamarind agua fresca. Endless fiesta vibes.
Occasion or Event Ideas
Perfect for Cinco de Mayo bashes or kids’ birthdays. Serve at summer BBQs—crowd-pleaser! Halloween? Call them “spicy potions.” Game nights or school fairs too. They spark smiles everywhere.
Storage and Reheating Tips
- Store in airtight container at room temp up to 2 weeks.
- Fridge for 1 month in humid spots—use silica packs.
- No reheating needed; they don’t melt easy.
- Freeze up to 3 months; thaw overnight.
- Avoid moisture to prevent stickiness.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 45 kcal |
| Total Fat | 0g |
| Sodium | 60mg |
| Total Carbs | 11g |
| Sugars | 10g |
| Protein | 0g |
| Vitamin C | 2% DV |
Health Benefits
This Mexican Candy Shot isn’t junk food—it’s got perks! Tamarind aids digestion and packs vitamin C for immunity. Chili boosts metabolism with capsaicin.
Antioxidants from spices fight inflammation. Eat one or two as treat; pairs with fruit for balance. Moderation keeps it healthy fun.
Mexican Candy Shot Recipe
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 tbsp tamarind paste or lime juice for tang
- 1 tsp chili powder like Tajín
- 1/2 tsp salt
- 1/4 tsp red food coloring optional for glow
- 1 tbsp butter for greasing
- Extra chili powder and sugar for dusting
Instructions
Prep Your Workspace
- Line a baking sheet with parchment. Grease lollipop molds lightly with butter. Wear gloves. Set up ice water bowl nearby. Safety first!
Boil the Sugar Syrup
- Mix sugar, corn syrup and water in saucepan. Heat on medium. Stir until sugar dissolves. Stop stirring now. Let it bubble.
Add Tamarind and Heat to Hard Crack
- Stir in tamarind paste and salt. Boil to 300°F (hard crack stage). Test by dropping syrup in ice water—it forms hard threads. Takes 10 mins.
Add Spice Kick
- Remove from heat. Stir in chili powder and food coloring fast. Work quick—sugar hardens! Pour into molds or swirl on parchment.
Swirl and Shape Shots
- Use brush to swirl colors while warm. Dust with chili-sugar mix right away. Let cool 20 mins. They harden into shiny shots. Break if no molds.
Store and Serve
- Pop off molds. Wrap in cellophane for gifts. Enjoy the spicy pop! Your Mexican Candy Shot Recipe is ready.
Notes
- Use a thermometer for perfect texture—avoids sticky fails.
- No tamarind? Swap mango puree for fruity twist.
- Vegan? Skip corn syrup; use glucose syrup.
- Boost heat with ghost pepper powder for brave eaters.
- Make shots bigger for parties—double recipe.
- Cool in fridge for 10 mins if humid weather softens them.
FAQs about Mexican Candy Shot
How to make Mexican Candy Shot without a thermometer?
Drop hot syrup in ice water. If it forms brittle threads that snap, it’s ready. Practice once—easy after!
What if my candy shots are too sticky?
Cooked too short or humid air. Next time, boil hotter to 305°F. Dust extra sugar-chili mix.
Are these safe for kids?
Yes, mild spice is fun. Skip extra chili for little ones. Always supervise hot sugar steps.
Can I use this Mexican Candy Shot Recipe for other flavors?
Totally! Swap tamarind for strawberry extract and pink color. Or watermelon for summer shots.
Where to buy ingredients for Mexican Candy Shot?
Grocery stores have Tajín and tamarind. Online for molds. Local Mexican markets best!
Final Thoughts
There you have it your Mexican Candy Shot Recipe for spicy-sweet bliss. Whip it up this weekend. Share with friends; watch eyes light up. What’s your fave twist? Tell me below!
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.