Dulces Enchilados - La Saucy Kitchen

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Spicy, sweet, and tart, these candies coated in a spicy chile lime seasoning are really addictive and delicious to eat! These are also great to snack on while watching a movie or having some drinks! Here I will show you how to make 3 different types of dulces enchilados.

Jump to:

• Note:
• Can I make this more spicy?
• What type of candies can I use?
• Step by step process on how to make dulces enchilados
• Other recipes you might enjoy!
• Dulces Enchilados Recipe
• Lucas, Chamoy, and Tajin Dulces Enchilados Recipe
• Tamarindo Chamoy Dulces Enchilados Recipe

These spicy gummies/candies are all the rage right now (2021!) I’ve seen these all over the place! Everyone seems to be selling them and making good money from it, too!

I’ve seen these all over Tik Tok, Instagram, and all the socials! They’re big at parties and get togethers. I’ve seen them used as center pieces for different events or in snack bowls during drinking nights with friends!

Note:

The amount of seasoning you put on your candy is also a personal preference. I have seen where some sprinkle it on so that it’s a light coating and others dunk the candy in the seasoning and shake until it’s a thick coating. The choice is yours.

Can I make this more spicy?

Sure can! Use chile piquin powder, that stuff don’t play! I had just a bit and it was spicy!

What type of candies can I use?

The most popular type of candy to use is anything that’s a sugar type of candy NOT chocolate or milk based candies. Here’s a list of the most popular dulces enchilado candy options:

• Skittles
• Peach rings
• Watermelon rings
• Gushers
• Fruit rollups
• Gummy Bears
• Gummy Worms
• Sour Patch Kids
• Lifesavers

Step by step process on how to make dulces enchilados

Chamoy & Tajin Dulces Enchilados

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 and sugar. 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 your candy 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 and give the whole thing a good shake. Make sure to cover it with a lid before shaking.

Spoon 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.

Chamoy, Tajin & Lucas Dulces Enchilados

Same as the previous instructions, 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 with the Lucas Chamoy and the Lucas Mango powder. 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 your candy 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 and give the whole thing a good shake. Make sure to cover it with a lid before shaking.

Spoon 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.

Tamarindo Chamoy Dulces Enchilados

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 ¼ cup of water and ¼ 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 ¼ 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.

Other recipes you might enjoy!

• Tamarindo Chamoy Rimmer Paste
• Birria Quesa Tacos
• Aguachiles Verdes
• Miche Bombs

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Description

Delicious spicy Mexican candy!

Ingredients

Scale 1x2x3x

2 tablespoons chamoy

2 tablespoons powdered sugar

½ cup tajin seasoning

⅓ cup of sugar

Optional: ½ teaspoon Chile piquin powder

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Instructions

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.

Notes

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!

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Ingredients

Scale 1x2x3x

2 tablespoons chamoy

2 tablespoons powdered sugar

¼ cup tajin seasoning

3 lucas chamoy powder

3 lucas mango powder

Optional (for heat) – Optional: ¼ teaspoon Chile piquin powder

Cook Mode Prevent your screen from going dark

Instructions

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, Lucas Chamoy, Lucas Mango and 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.

Notes

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!

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Ingredients

Scale 1x2x3x

¼ cup of water

¼ cup of chamoy sauce

5 Pulparindo candies

6 tablespoons of sugar

¼ cup of Tajin (or your fave chile lime seasoning mix)

Cook Mode Prevent your screen from going dark

Instructions

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 ¼ cup of water and ¼ 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 ¼ 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.

Notes

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!