Tamarind Jelly Candies

Paola Velez's tamarind pate de fruit is sweet, tangy, coated with fruity sugar, and all-together delicious. Because the sugar coating dissolves within an hour, cut and coat only when ready to serve. Cover and refrigerate the remaining jelly, store the fruit sugars air-tight at room temperature, and you've got a sweet treat ready to serve in minutes. Frozen tamarind pulp can be found at local Mexican grocers and some supermarkets. Look for liquid pectin in the baking aisle along with canning supplies. 

Active Time:
35 mins
Chill Time:
8 hrs
Total Time:
8 hrs 35 mins
24 pieces


  • 2 ½ cups granulated sugar

  • 1 14-ounce package frozen tamarind pulp, thawed

  • 1 tablespoon fresh lime juice 

  • 1 tablespoon unsalted butter

  • 1 6-ounce container liquid pectin (3/4 cup)

For the Fruity Sugars

  • 1 ½ ounces each freeze-dried bananas, mango, and/or strawberries

  • Granulated sugar (1/4 cup per flavor)

For the Tangy Sugar (optional)

  • ¼ cup granulated sugar

  • ½ teaspoon citric acid

  • Softened butter or cooking spray


  1. Line a 8-inch square baking dish with aluminum foil; set aside.

  2. In a medium saucepan, stir tamarind puree, sugar, and lime juice to blend. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Continue to boil until the mixture reaches 220°F on an instant-read thermometer, about 5 minutes. Remove from heat.

  3. Add butter and stir until it melts; continue to cook for 5 minutes more. Remove from heat. Stir in pectin and cook over medium heat, stirring constantly, until the mixture thickens, starts to gel, and reaches 220°F, about 1 minute. Immediately pour the tamarind mixture into the foil-lined baking dish. Let cool at least 8 hours (or overnight). Cover and store in the refrigerator until ready to serve, up to 1 week.

  4. When ready to serve, make one or more Fruity Sugars: Place 1 ½ ounces of freeze-dried mango, banana, and/or strawberry in separate resealable plastic bags. Using a rolling pin, pulverize each variety of freeze-dried fruit to a fine powder (you could also use a food processor). Transfer each fruit powder to a small mixing bowl and stir in 1/4 cup sugar to each bowl. Repeat to create additional fruit coatings, if desired. If you like, make Tangy Sugar, too: Combine ¼ cup granulated sugar with citric acid in a small bowl.

  5. Place a sheet of parchment paper on top of pan with tamarind pate de fruit. Invert pan onto work surface; remove pan and foil. Run flat sides of sharp knife over the top of butter or spray with cooking spray to lightly coat. Trim uneven edges of pate de fruit. Cut pate de fruit into 1 1/2-inch squares, running knife over butter as needed to prevent sticking. Alternatively, use a large round pastry tip to cut 1-inch rounds. If decided, use tip to cut round into crescent-moon shapes. Working in batches, roll the pate de fruit squares in your choice of Fruity and/or Tangy Sugars. Enjoy right away.

    Tamarind Pate de Fruit
    Farrah Skeiky
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