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.
You need to find tamarind that is not too sour, otherwise, your candies will be lip-puckering sour.