Our bolitas de tamarindo recipe (tamarind candy balls) combines sour and sweet in a candy that brings memories of my childhood.
Why we ❤️ it
It is somewhat fitting that this post is about Tamarind Candy Balls, a treat that brings me so many good memories.
Bolitas de Tamarindo was one of my favorite childhood treats bought from local colmados, inexpensive and popular.
About this recipe
Believe it or not, I developed, wrote, and shot this recipe nearly 2 years ago, right in the middle of another redesign, brought by a previous bout of boredom. And then I just couldn't post it because I wasn't sure why anyone would need that recipe. Two ingredients? Bah!
But here we are. Who cares? Not every recipe has to have the complexity of a creme brulee or a paella. Sometimes it's OK to have recipes with two ingredients, or even one! So, I hope you enjoy it, and if by any chance you too have a memory of eating this, please tell me so!
[Recipe] Bolitas de Tamarindo (Easy Tamarind Candy Balls)
- Oil spray (for greasing)
- 1½ cup tamarind pulp, (see notes)
- 1 cup sugar (white, granulated), divided
- Prepare: Coat a baking sheet or countertop with a spray of oil (or use a silpat).
- Making candy: Combine ¾ cup sugar with the tamarind pulp and heat in a skillet or pot over medium heat.Stir vigorously, the mixture will begin to change color and get a little darker.When it is so thick that it is hard to stir, remove it from the heat and pour it over the prepared baking sheet. Let it cool to room temperature.
- Forming balls: Coat your hands with a little oil and form small balls (1 in [2.5 cm] in diameter). Coat the balls with the remaining sugar.
- Serving and storing: Serve, or store in an airtight container at room temperature for up to 3 days.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.