Ingredients
450 g tamarind pods, peeled
240 ml water
1 orange, peeled and segmented
800 g white sugar
60 g chile-lime seasoning (such as Tajin®), or more to taste
15 g butter
Directions
Step 1
In a large pot, combine tamarind pods, water, and orange. Bring to a boil and simmer for 30 minutes. Remove from heat and let it cool for 30 minutes.
Step 2
Transfer the tamarind mixture into a colander set over a large bowl. Press and scrape the pulp against the colander to extract all the juice and pulp into the bowl. Discard the remaining seeds from the colander and remove the outer casing around the seeds by hand.
Step 3
Blend the outer casings with the juicy pulp in an electric blender.
Step 4
Return the blended mixture to the large pot and add sugar, chile-lime seasoning, and butter. Bring to a soft boil, stirring constantly. Heat until it reaches 115°C or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Step 5
Remove from heat and let it cool for about 2 hours.
Step 6
Spoon the candy mixture into a pastry bag or a plastic sandwich bag and squeeze it onto plastic spoons. Place the spoons on a cookie sheet and chill until firm, about 1 hour. Optionally, sprinkle with more chile-lime seasoning, wrap in plastic, and secure with a twist tie.
Step 7
Serve and enjoy!