Mexican Chamoy Candy (Dulces Enchilados)
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Why We Love This Chamoy Recipe
Ready to be a kid in a candy store… Right in your own home? Chamoy candy is an irresistibly spicy, sweet, and tangy sensation popular in Mexico and other Central American countries. It consists of gummy or hard candies dipped in Chamoy Sauce, then sprinkled with Tajin chile-lime seasoning and tossed in sugar. This spicy Mexican treat is delicious for adults and kids alike!
You can buy dulces enchilados at Mexican markets, street vendors, and many mainstream grocery chains in the US. However, it’s so easy to make and a great way to personalize the shapes and flavors you like best!
Peach rings are classic, but really, you can’t go wrong with just about any gummy candy. Here we use a combo of gummy rings, orange slices, and gummy worms. Keep reading for even more fun and tasty ideas!
Ingredients You Need To Make Mexican Candies
- Gummy candy – any shape and flavor you like
- Chamoy sauce – store-bought or homemade Chamoy Sauce
- Tajin – classic Mexican chili-lime spice blend
- Granulated sugar – just the right sweetness to finish the tangy and spicy candies
Best Types of Candies
Peach rings are a traditional option, but feel free to experiment with any sort of flavor, like strawberry, apricot, or watermelon. Or try gummy mangoes, pineapples, or plums!
You can also use other shapes and types of candies! Try this recipe with:
- Gummy bears or other gummy shapes
- Swedish fish
- Skittles or other hard candies
Optional Swaps and Add-Ins
- Add a pinch of salt
- Use powdered sugar instead of granulated sugar
- Make your own spice blend with crushed chili peppers and dried citrus zest
How to Make Mexican Chamoy Candy
Set out a mixing bowl and add the gummies.
Then add the Chamoy sauce and 2 tablespoons of Tajin seasoning.
Stir well to completely coat the candy in sauce and seasoning.
Move the gummy candies to a drying rack and allow them to dry for 1+ hours.
Get the Complete (Printable) Mexican Chamoy Candy Recipe + Video Below. Enjoy!
Meanwhile, set out a small mixing bowl and combine the granulated sugar and the remaining 2 tablespoons of Tajin seasoning. Mix well.
You know the candies are ready to toss in the sugar when they are mostly dry, but still slightly tacky to the touch.
Dust them in the granulated sugar mixture. Work in small batches, to make sure there is room in the bowl to toss the gummy candies in the sugar.
Repeat with the remaining gummy candies.
Place the finished Chamoy candies in a bowl, or transfer them to a Ziploc bag to store for later.
Frequently Asked Questions
No… These treats are tasty, but are basically pure sugar.
There are a lot of deliciously intense flavors happening here! First, you have the sweet and fruity gummies. Then the combo of Chamoy and Tajin is spicy, tangy, and slightly sweet with chili seasoning and bright lime zest.
Dulces Enchilados will last for 1 to 2 weeks at room temperature in an airtight container. The drier the climate, the longer they will keep well.
Looking for More Homemade Candy Recipes? Be Sure to Also Try:
- Easy Ginger Candy
- Vanilla Orange Candied Cranberries
- The Easiest Candied Orange Peel Recipe
- The Tastiest Turkish Delight Recipe (Lokum)
- Easy Cinnamon Pecan Praline Recipe
Mexican Chamoy Candy (Dulce Enchilados)
- Set out a mixing bowl. Add the gummy candies to the bowl, followed by the Chamoy sauce, and 2 tablespoons of Tajin seasoning. Stir the gummy candies well to completely coat the candy in Chamoy sauce.
- Move the gummy candies to a drying rack and allow them to dry for 1+ hours.
- Meanwhile set out a small mixing bowl and combine the granulated sugar and remaining 2 tablespoons of Tajin seasoning. Mix well.
- When the gummy candies are dry enough to be just tacky, not wet, dust them in the granulated sugar mixture. Work in small batches, to make sure there is room in the bowl to toss the gummy candies in the sugar. Repeat with the remaining gummy candies.
- Place the finished Chamoy candies in a candy bowl, or place in a Ziploc bag to store for later.
- The candies will last for 1 to 2 weeks at room temperature, longer in a very dry climate.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!