Nieve De Tamarindo Recipes

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MEXICAN TAMARIND CANDY



Mexican Tamarind Candy image

This is the most favorite Mexican candy of all 10 of my children...sweet, spicy, and so yummy. Full of tamarind fruit. Makes a great activity for children to help with on a long rainy or hot summer day...and homemade has no traces of lead...like some store-bought tamarind candies.

Provided by Lenora Sikes

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h45m

Yield 50

Number Of Ingredients 6

1 pound tamarind pods, peeled
1 cup water
1 orange, peeled and segmented
4 cups white sugar
4 tablespoons chile-lime seasoning (such as Tajin®), or more to taste
1 tablespoon butter

Steps:

  • Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
  • Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
  • Blend outer casings with juicy pulp in an electric blender.
  • Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
  • Remove from heat and let cool, about 2 hours.
  • Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 21.7 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 100.1 mg, Sugar 16 g

NIEVE DE TAMARINDO



Nieve de Tamarindo image

Tamarind, a tropical fruit native to Asia, looks sort of like a brown fava bean with a hard tan shell that surrounds a sticky, meaty brown flesh. The fruit is often mixed with chile, and I found more than three dozen different candies made from it. Tamarind sorbet has a seductive tartness that comes through in this smooth nieve.

Yield makes about 5 cups

Number Of Ingredients 3

10 ounces unpeeled tamarinds, or 8 ounces tamarind pulp with seeds
4 cups water
1 1/2 cups sugar

Steps:

  • Remove the outer hard shell from the tamarinds and discard the "strings" that are attached to the flesh. Place the tamarind flesh or pulp in a pot, cover with the water, and bring to a boil over medium heat. Adjust the heat to maintain a constant simmer and cook, stirring occasionally, until tender, 30 to 40 minutes. Let sit until cool enough to handle.
  • Strain through a fine-mesh sieve (don't wash the sieve just yet because you'll be using it for the pulp) and measure the liquid. Add enough water to make 4 cups. Return the liquid to the pot, add the sugar, and cook over medium heat until the sugar dissolves (don't let the mixture come to a boil). Remove from the heat.
  • Press the pulp through the sieve with your hand, a spoon, or a spatula to extract as much as possible. Discard the seeds and add the pulp to the pot. Stir to combine. Chill over an ice bath until cool. Refrigerate, covered, until completely cool, about 2 hours, and freeze in an ice cream maker according to the manufacturer's instructions.

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