Spicy Tamarind Mexican Candy

Start by combining tamarind pulp, water, and orange in a large cooking vessel. Place the pot over high heat and bring the mixture to a rolling boil, then continue to cook for 30 minutes. Remove the pot from the heat source and allow it to cool down for another 30 minutes.

Next, carefully pour the tamarind mixture into a colander positioned over a large serving container. Use a spoon or spatula to mash and scrape the mixture against the sides of the colander, ensuring all the juice and pulp are extracted into the bowl. Discard any remaining seeds by passing them through a fine-mesh sieve and repeating the process until all the seeds have been removed.

Now, blend the remaining seed casings with the juicy pulp in an electric food processor. This will help break down the fibers and create a smoother consistency.

Return the mixture to the large cooking vessel and add sugar, Tajin, and butter. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring constantly. Continue cooking until the mixture reaches 240 degrees F (115 degrees C), or when a small amount of syrup is dropped into cold water and forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove the pot from the heat source and allow it to cool down for about 2 hours. During this time, the mixture will thicken and become more syrupy.

Once cooled, fill a pastry or plastic sandwich bag with the candy mixture and squeeze it onto plastic spoons. Place the plastic spoons on a baking sheet and refrigerate until firm, about 1 hour. If desired, coat the candies with additional Tajin before wrapping them in plastic and closing with a twist tie.