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.
Video
Notes
Peach rings are a traditional option for Chamoy candy, but feel free to experiment with any sort of gummy candy.