5.0
(1)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
Blend outer casings with juicy pulp in an electric blender.
Step 4
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.
Step 5
Remove from heat and let cool, about 2 hours.
Step 6
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.
Your folders
tipsybartender.com
Your folders
tipbuzz.com
5.0
(1)
Your folders
myrecipes.com
Your folders
homecookedharvest.com
5.0
(12)
Your folders
xoxobella.com
5.0
(3)
Your folders
foodieandwine.com
5.0
(2)
Your folders
twosleevers.com
4.7
(14)
5 minutes
Your folders
aspicyperspective.com
5.0
(8)
20 minutes
Your folders
bbcgoodfood.com
25 minutes
Your folders
cooking.nytimes.com
4.0
(77)
Your folders
indianhealthyrecipes.com
4.8
(20)
15 minutes
Your folders
greatcurryrecipes.net
4.5
(68)
15 minutes
Your folders
mexicanfoodjournal.com
4.4
(8)
10 minutes
Your folders
mypocketkitchen.com
5.0
(1)
Your folders
cookbook.pfeiffer.net.au
4.5
(2)
20 minutes
Your folders
vegrecipesofindia.com
4.9
(36)
12 minutes
Your folders
maricruzavalos.com
5.0
(1)
Your folders
bbc.co.uk
5.0
(1)
Your folders
cookpad.com