Mexican Chamoy Candy Recipe (Dulces Enchilados)
This easy homemade chamoy candy (dulces enchilados) recipe transforms gummy peach rings into a sweet, sour, and spicy treat using chamoy, Tajín, and sugar. Perfect for parties, snacking, or Cinco de Mayo celebrations!
Equipment
- wire rack
Ingredients
- 1 pound gummy peach rings or any gummy candy like gummy bears, sour belts, or fruit slices
- 2 tablespoons Tajin chamoy sauce or homemade
- 2 tablespoons Tajín chile-lime seasoning preferably low-sodium
- 1 cup granulated sugar
Instructions
- In a large mixing bowl, add the gummy candies. Pour in the chamoy sauce and stir well until all the candies are evenly coated.
- Transfer the coated gummies to a drying rack or parchment-lined tray. Let them air dry for about 2 hours, or until they feel tacky (not wet) to the touch.
- In a small bowl, combine the granulated sugar and Tajín. Stir until well mixed.
- Once the gummies are tacky, toss them in the sugar-chile mixture until evenly coated.
- Enjoy immediately, or store in an airtight container or Ziploc bag at room temperature. Candies stay fresh for 1–2 weeks (longer in dry climates).
Notes
Gummy Candy Variations: You can use just about any chewy candy in this chamoy candy recipe. There are so many fun options beyond peach rings. Gummy bears are a classic choice and hold up well to the coating. Sour gummy worms and sour belts bring a tart kick that pairs perfectly with the chamoy and chile-lime seasoning. Fruit-flavored jelly slices, gummy watermelons, and rainbow strips also work well.
Serving Suggestions: These spicy-sweet treats are perfect for parties, gift bags, or decorating mangonadas. Try threading them onto tamarindo sticks for a fun twist.
Tried this recipe?Let us know how it was!