These are a bit different than the other 2 mentioned. This is a sticky sweet and sour sauce versus a spicy sour dry coat.

Start by adding 1/4 cup of water and 1/4 cup of chamoy to a non-stick pan.

Bring to a boil and then turn the heat down to a simmer.

While simmering, add all 5 of your Pulparindo candies. 

Whisk until the pulparindos have dissolved, about 10 minutes or so.

Next, add the 6 tablespoons of sugar and 1/4 cup of tajin and mix until well incorporated.

Simmer for another 2-3 minutes.

Remove from the heat.

Let it cool. Once cooled drizzle the sauce over your favorite candy. How much of it you add is up to you. If you want a light coat of sauce, start by adding a bit and mixing until the candy is coated to your liking.