Bolitas de Tamarindo Recipe (Tamarind Balls) combines sour and sweet in a candy that brings memories of my childhood.
Cuisine Dominican, Latino
Keyword sweet and sour, tamarind balls, tamarind dessert, tamarind sweet
Prep Time 5minutes
Cook Time 7minutes
Total Time 12minutes
Servings 12balls (aprox)
Author Clara Gonzalez
OIl spray to grease sheet
¾cupof regular sugar
1 ½cupof tamarind pulp(see notes)
¼cupof granulated sugar(see notes)
Grease a baking sheet with oil spray (or you can use a silpat).
Mix the regular sugar with the pulp and heat over medium heat in a heavy saucepan. Stir vigorously, the mix will start to darken as it cooks. Once it becomes so thick it's hard to stir, remove from the heat and pour onto the baking sheet. Cool to room temperature.
Cover your hands with oil and make small balls (1 inch [2.5 cm]) in diam. Cover the balls with the granulated sugar.
Store in a lidded jar 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. You can use regular sugar to cover the balls if you don't have granulated sugar. I just like the contrast.