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Dulces Enchilados Recipe

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  • Author: Mirna Pena


Delicious spicy Mexican candy!



2 tablespoons chamoy

2 tablespoons powdered sugar

½ cup tajin seasoning

⅓ cup of sugar

Optional: ½ teaspoon Chile piquin powder


In a small bowl combine the powdered sugar and chamoy sauce. Mix well until all of the lumps are gone. You can put it in the microwave for 20 seconds and mix to dissolve the lumps or use a whisk to work them out. I prefer the whisk because I don’t have to wait for it to cool.

In another bowl combine the Tajin seasoning, sugar chile piquin (if you are adding for extra spiciness). Mix well.

In a separate bowl, add your candy of choice and drizzle in some of the chamoy mix until they look well coated.

If you want a light coat of seasoning, sprinkle it on with a spoon until you’ve reached your desired amount and give it a good mix.

If you want a heavier or thicker coat transfer the chamoy coated candy directly into the tajin mix bowl and give the whole thing a good shake. Make sure to cover it with a lid before shaking.

Spoon out the candy out of the tajin mix and on to a piece of wax paper or a plate. I like to let them dry a bit before transferring to a container or resealable bag.

Repeat with the rest of your candy.

The amount this is for varies depending on the type of candies you are using.


Candies you can use: Skittles, Peach rings, Watermelon rings, Gushers, Fruit rollups, Gummy Bears, Gummy Worms, Sour Patch Kids, Lifesavers. But the options are endless!