Mexican Candy Shot Recipe
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.
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.