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home > recipes > candy / snacks > thai tamarind candy
3 cup Hot (not boiling) water 1� cup Tamarind paste 1� cup Sugar (palm or light brown) (up to) 2 teaspoon Powdered red chile 1 pinch Salt As it happens one of my wife's cousins has a business making candies, and she was kind enough to give a little more information on this tamarind candy: however it was a phone conversation, and the recipe is certainly not a complete specification - merely a basis for a little experimentation. So, if it will help, here is what she said: Take three cups of hot (not boiling) water, and soak one and half cups of tamarind paste in it for about an hour, then squeeze the paste through a fine muslin cloth to extract as much juice as possible and then boil it to reduce it to two cups of tamarind juice. Whilst still boiling, stir in one and half cups of sugar (she suggests palm sugar, but light brown sugar will do), until fully dissolved, then add one to 2 teaspoons of powdered red chili and a pinch of salt and continue to boil and reduce. meanwhile get a few cold glass plates or saucers, and when you think the liquid is sufficiently reduced put a few drops on a plate and leave in the fridge for 5 minutes to see if it sets. Once it sets, pour all the liquid into a shallow tray and leave to set, then cut into bite sized pieces, dust with icing sugar and keep in a well stoppered jar. P.S. If your attempts don't set, pour them on croutons, and serve them as "unusual" bites on the aperitif tray...

Thai Tamarind Candy


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keyword: tamarind
keyword: candy
ethnicity: thai
recipes for candy-snacks
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(posted February 26, 2008)

3 cup
Hot (not boiling) water
1� cup
Tamarind paste
1� cup
Sugar (palm or light brown) (up to)
2 teaspoon Powdered red
chile
1
pinch Salt

As it happens one of my wife's cousins has a business making candies, and she was kind enough to give a little more information on this
tamarind candy: however it was a phone conversation, and the recipe is certainly not a complete specification - merely a basis for a little experimentation.

So, if it will help, here is what she said:
Take three cups of
hot (not boiling) water, and soak one and half cups of tamarind paste in it for about an hour, then squeeze the paste through a fine muslin cloth to extract as much juice as possible and then boil it to reduce it to two cups of tamarind juice. Whilst still boiling, stir in one and half cups of sugar (she suggests palm sugar, but light brown sugar will do), until fully dissolved, then add one to 2 teaspoons of powdered red chili and a pinch of salt and continue to boil and reduce. meanwhile get a few cold glass plates or saucers, and when you think the liquid is sufficiently reduced put a few drops on a plate and leave in the fridge for 5 minutes to see if it sets. Once it sets, pour all the liquid into a shallow tray and leave to set, then cut into bite sized pieces, dust with icing sugar and keep in a well stoppered jar.

P.S. If your attempts don't set, pour them on croutons, and serve them as "unusual" bites on the aperitif tray...


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