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Mexican Chamoy Gummies

Mexican Chamoy Gummies

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Mexican chamoy gummies blend chewy gelatin texture with the classic sweet-salty-spicy chamoy flavor. These gummies require simple pantry ingredients and minimal cooking — just dissolve gelatin with chamoy paste and tamarind, then chill until firm.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 25 gummies
Course: Dessert, Snack
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 0.25 cup chamoy paste thick, concentrated version works best
  • 2 tablespoon tamarind paste seedless if possible
  • 0.25 cup powdered gelatin or 7-8 gelatin sheets; blooms in cold water first
  • 0.75 cup water divided: ¼ cup cold for blooming gelatin, remaining for heating
  • 0.25 cup sugar granulated for clear gummies
  • 2 tablespoon lime juice add after removing from heat
  • 0.25 teaspoon chili powder start with this amount and adjust after chilling
  • pinch salt
  • 0.25 cup fresh fruit juice optional: mango, pineapple, or watermelon; replace equal water
  • extra chili powder optional, for coating gummies

Method
 

  1. Sprinkle powdered gelatin over ¼ cup cold water in a small bowl and let it bloom for 5 minutes until swollen and spongy.
    0.25 cup powdered gelatin, 0.75 cup water
  2. Combine remaining ½ cup water, chamoy paste, tamarind paste, and sugar in a saucepan over medium-low heat. Stir constantly until sugar dissolves and the mixture reaches 140-160°F (about 3-4 minutes).
    0.25 cup chamoy paste, 2 tbsp tamarind paste, 0.75 cup water, 0.25 cup sugar
  3. Remove the saucepan from heat. Whisk in the bloomed gelatin until completely dissolved (30-45 seconds), then stir in lime juice, chili powder, and salt.
    0.25 cup powdered gelatin, 2 tbsp lime juice, 0.25 tsp chili powder, pinch salt
  4. Pour the mixture into silicone gummy molds. Tap molds gently on the counter to release any air bubbles. Refrigerate uncovered for at least 4 hours until gummies are firm and springy.
  5. Flex the silicone molds to pop gummies out. Optionally toss gummies in extra chili powder for coating. Store in an airtight container in the fridge.
    extra chili powder

Notes

  • Do not add lime juice before removing the saucepan from heat to prevent gelatin from breaking down.
  • Use thick chamoy paste for best flavor and texture; thin chamoy sauce requires reduction first.
  • Chill gummies for at least 4 hours to achieve a springy, chewy texture before unmolding.

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