Charamusca Recipe

Charamusca is a delicious candy with a unique flavor profile that combines sweet, sour, and spicy tastes. It's a cultural icon in Mexico and is enjoyed by people all around the world. If you haven't tried it yet, you're missing out on a real treat!



  • Cuisine: Mexican
  • Category: Dessert, Snack
  • Prep Time:
  • Cook Time:
  • Making Duration: 3 hours (including the drying time)
  • Servings: 25
  • Calories: 55 calories per serving

About this recipe

If you haven't heard of Charamusca before, it's a popular Mexican candy that's absolutely delicious. It is made from tamarind pulp, sugar, water, and a bit of chili powder to give it a nice kick.

The candy is known for its unique sweet, sour, and slightly spicy flavor, which is a result of the tamarind pulp. Tamarind is a fruit that grows in tropical regions and has a tangy, sweet-sour taste. When mixed with sugar and chili powder, it creates a flavor explosion that's hard to resist.

To make charamuscas, the tamarind pulp is soaked in warm water until it becomes soft. Then, it's strained to remove any hard fibers and seeds. The resulting pulp is combined with sugar, water, salt, and chili powder in a saucepan and brought to a boil. The mixture is then simmered until it thickens and becomes syrupy.

Once the mixture is cooled to room temperature, it's rolled into small balls and left to dry for a few hours. The drying process is crucial to achieve the perfect texture, which is slightly chewy and firm.

Charamusca is not just a tasty treat, but it's also a cultural icon in Mexico. It's often sold by street vendors and in candy stores, and it's a favorite among children and adults alike. The candy is also used in various Mexican dishes and drinks, such as tamarind agua fresca.

Charamusca recipe background

The exact origin of the charamusca recipe is not entirely clear, but it is believed to have originated in Mexico, where tamarind is a common ingredient in traditional cuisine.

Tamarind has been used for centuries in Mexican cooking and is also popular in other parts of the world, including Southeast Asia and the Caribbean.

While the specific history of the charamusca recipe is unclear, it is part of a long tradition of Mexican candy-making that dates back to pre-Columbian times. Indigenous people in Mexico used a variety of sweeteners, including honey and agave syrup, to create sweet treats.

With the arrival of the Spanish in the 16th century, new ingredients such as sugar and chocolate were introduced, and these were quickly incorporated into Mexican candy-making.

Today, charamusca remains a beloved treat in Mexico and can be found in candy stores and markets throughout the country. It's also enjoyed by people all around the world who appreciate its unique flavor and cultural significance.

Why make this recipe?

There are many reasons why you should try making charamuscas!

  • First and foremost, they are absolutely delicious. If you have a sweet tooth and enjoy trying new flavors, then charamuscas are a must-try. The combination of sweet, sour, and spicy flavors creates a unique taste that's hard to resist.
  • Plus, making them yourself allows you to customize the amount of chili powder to your liking, so you can make them as spicy or mild as you prefer.
  • Another reason to try making charamuscas is that it's a fun and easy recipe to make. With just a few simple ingredients and some basic kitchen equipment, you can whip up a batch of these tasty candies in no time.
  • Also, the process of rolling the candy into small balls and letting them dry is a great activity to do with kids or as a fun DIY project.
  • Finally, making charamuscas is a great way to connect with Mexican culture and cuisine. Candy-making is a long-standing tradition in Mexico, and charamuscas are just one example of the many sweet treats that are beloved in the country. By trying this recipe, you can learn more about Mexican culture and history while enjoying a tasty treat at the same time.

So, if you're looking for a new and exciting recipe to try, look no further than charamuscas! They're delicious, easy to make, and a great way to connect with Mexican culture.

What does Charamusca taste like?

Charamusca has a unique taste that's difficult to describe, but it's often described as a combination of sweet, sour, salty, and spicy. The tamarind pulp provides a tangy, slightly sour flavor that's balanced out by the sweetness of the sugar.

The addition of salt adds a subtle savory note that complements the other flavors, while the chili powder provides a spicy kick at the end.

The texture of charamusca is also noteworthy. Once dried, the candy becomes chewy and slightly sticky, which adds to the overall experience of enjoying this sweet treat.

What is in Charamusca?

The main ingredients in charamusca recipe are tamarind pulp, sugar, water, salt, and chili powder. Here's a brief rundown of each ingredient:

  • Tamarind pulp: Tamarind is a fruit that grows in tropical regions and has a sweet, sour, and slightly tangy flavor. Tamarind pulp is made by removing the seeds and fibers from the fruit and crushing the remaining pulp. It's a common ingredient in Mexican cuisine, and is used in charamuscas to provide the candy's unique flavor.
  • Sugar: Sugar is added to the tamarind pulp to sweeten the candy. Granulated white sugar is the most common type of sugar used in charamusca recipe.
  • Water: Water is used to make a syrup with the tamarind pulp and sugar. It's boiled together with the other ingredients to create a thick, sticky syrup.
  • Salt: Salt is added to balance the sweetness and sourness of the tamarind pulp, and to enhance the overall flavor of the candy.
  • Chili powder: Chili powder is added to the candy to provide a bit of heat and spiciness. This is what gives charamuscas their signature flavor. Depending on personal taste preferences, more or less chili powder can be added to the recipe.

Equipment required for this recipe

To make charamusca recipe, you'll need a few pieces of equipment, but most of them can be easily substituted if you don't have the exact tool on hand. These equipment are simple and basic.

  • Medium-sized saucepan: You'll need a saucepan to cook the syrup. A medium-sized one should be enough to accommodate the ingredients. If you don't have a saucepan, you can use a pot or a deep skillet.
  • Wooden spoon or spatula: A wooden spoon or spatula is necessary for stirring the mixture as it cooks. If you don't have a wooden spoon, you can use a silicone or metal spoon.
  • Candy thermometer: A candy thermometer is helpful to ensure that the syrup reaches the correct temperature. However, it's not essential. You can use a meat thermometer or simply eyeball the consistency of the syrup to determine when it's ready.
  • Parchment paper or wax paper: Parchment or wax paper is used to line a baking sheet so that the candy doesn't stick to the surface. If you don't have either of these, you can use aluminum foil or plastic wrap instead.
  • Mixing bowl: A mixing bowl is used to hold the tamarind pulp and other ingredients before they are cooked. You can use any type of mixing bowl that you have on hand.
  • Small dish of water: A small dish of water is used to wet your hands when shaping the candy. This helps prevent the candy from sticking to your hands. If you don't have a small dish, you can wet your hands under running water.

How to make Charamusca

Ready for an authentic Mexican candy recipe? Try making charamusca at home! Our easy-to-follow charamusca recipe will guide you through the process of making this sweet, sour, salty, and spicy candy. With fresh tamarind, chili powder, sugar, and a few other simple ingredients, you can make your own batch of charamusca and enjoy a unique and delicious treat that's perfect for snacking or sharing.


  • 1 pound of tamarind pulp
  • 2 cups of water
  • 1 cup of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of chili powder


  1. Soak the tamarind pulp in warm water for about an hour until it becomes soft.
  2. Remove the seeds and any hard fibers from the pulp and discard them.
  3. In a medium-sized saucepan, combine the tamarind pulp, water, sugar, salt, and chili powder. Stir well.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce the heat and let the mixture simmer for about 20-25 minutes, or until it thickens and becomes syrupy.
  6. Remove the mixture from the heat and let it cool to room temperature.
  7. Take a small amount of the mixture (about a tablespoon) and roll it into a ball. Repeat until all the mixture is used up.
  8. Place the balls on a tray lined with wax paper and let them dry at room temperature for at least 2-3 hours or until they are firm.
  9. Once the charamuscas are dry, you can wrap them in individual pieces of wax paper and store them in an airtight container.

How to serve Charamusca recipe

  1. Let the candy cool and dry: After shaping the candy into balls, place them on a lined baking sheet and let them dry for at least a few hours, or overnight. This will allow the candy to harden and become chewy.
  2. Store the candy: Once the candy is dry, you can store it in an airtight container at room temperature for up to a week. If you live in a humid environment, you may want to keep the candy in the refrigerator to prevent it from getting too sticky.
  3. Serve and enjoy: To serve the candy, simply place a few charamuscas on a plate or in a bowl and enjoy! The candy can be served as a sweet treat after a meal or as a snack anytime.

Charamuscas are often enjoyed as a snack or after-dinner treat. They can be served on their own or alongside other Mexican desserts, such as flan or churros. The sweet, sour, and spicy flavor of the candy makes it a unique and delicious treat that's sure to impress.

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Recipe Tags: Charamusca, Charamusca Recipe, Recipe, Topoyiyio, Topogigio, Top rated

What to serve Charamusca with

Charamusca is a versatile candy that can be enjoyed on its own as a snack or dessert, but it can also be paired with a variety of other foods and beverages. Here are some ideas for serving charamusca:

  1. Serve with fresh fruit: Charamusca pairs well with fresh fruit, such as pineapple, mango, or watermelon. The sweet and sour flavors of the fruit complement the sweet and sour flavors of the candy.
  2. Pair with a spicy cocktail: Charamusca's spicy flavor makes it a great accompaniment to a spicy cocktail, such as a margarita or a paloma.
  3. Use as a garnish: Charamusca can be crushed and used as a garnish for desserts, such as ice cream or sorbet, or for savory dishes, such as grilled meats or seafood.
  4. Combine with other Mexican candies: Charamusca can be combined with other traditional Mexican candies, such as dulce de leche or cajeta, to create a unique candy platter.

My recommendations and tips

  1. Use fresh tamarind: Fresh tamarind is the key ingredient in this recipe and using good quality, fresh tamarind will make a big difference in the final taste of the candy. Look for tamarind pods that are plump, firm, and have a shiny brown exterior.
  2. Remove the seeds and fibers from the tamarind pulp: When preparing the tamarind pulp, it's important to remove the seeds and fibers from the pulp before adding it to the sugar syrup. This will help ensure a smooth texture for the candy.
  3. Cook the syrup to the correct temperature: The syrup should be cooked to the soft-ball stage, which is around 235-240°F (112-116°C) on a candy thermometer. This will ensure that the candy sets properly and has the right consistency.
  4. Work quickly when shaping the candy: Once the syrup has cooled slightly, it's important to work quickly when shaping the candy into balls. The syrup will start to harden as it cools, so you'll need to work fast to shape the candy before it becomes too hard.
  5. Wet your hands when shaping the candy: Wetting your hands with water will prevent the candy from sticking to your hands as you shape it.
  6. Let the candy dry completely: Once you've shaped the candy, let it dry completely before storing or serving it. This will ensure that the candy is chewy and has the right texture.
  7. Adjust the spices to your liking: The amount of chili powder and salt in this recipe can be adjusted to suit your taste preferences. Start with the recommended amount, and add more or less depending on how spicy or salty you like your candy.

Charamusca storage ideas

  • Store in an airtight container: Once the charamusca has dried completely, store it in an airtight container to prevent it from becoming stale or absorbing moisture from the air.
  • Store at room temperature: Charamusca can be stored at room temperature for up to a month. Avoid storing it in direct sunlight or in a warm area, as this can cause the candy to melt or become sticky.
  • Freeze for long-term storage: If you want to store charamusca for a longer period of time, you can freeze it in an airtight container. Frozen charamusca will last for up to 6 months in the freezer.
  • Layer with parchment paper: If you're storing charamusca in a container, you can layer it with parchment paper to prevent the candy from sticking together.
  • Re-dry if needed: If you find that your charamusca has become sticky or soft, you can re-dry it by leaving it out at room temperature for a few hours. This will help to restore its chewy texture.

Potential ingredients substitutes

  • Tamarind paste substitute: If you're unable to find fresh tamarind, you can use tamarind paste instead. Look for a good quality tamarind paste that doesn't contain any additives or preservatives.
  • Sugar substitute: You can substitute white granulated sugar with brown sugar or palm sugar for a different flavor profile.
  • Chili powder substitute: You can substitute the chili powder with cayenne pepper, paprika, or even red pepper flakes. Adjust the amount of spice according to your personal preference.
  • Salt substitute: You can use any type of salt for this recipe, such as sea salt, kosher salt, or Himalayan pink salt. Just make sure to adjust the amount according to the type of salt you're using, as some types are saltier than others.
  • Water substitute: You can use any type of water for this recipe, such as tap water or filtered water.

What else you should know

  1. Tamarind can be quite sticky and difficult to work with, so make sure to keep your hands and work surface lightly oiled to prevent sticking.
  2. If you're having trouble finding fresh tamarind, you can often find it in the frozen section of your local Latin or Asian grocery store.
  3. While charamusca is a popular Mexican candy, it is not commonly found outside of Mexico, so making it at home is a great way to experience this unique treat.
  4. Charamusca is often enjoyed as a snack or dessert, but it can also be used as a flavoring in cocktails, sauces, and marinades.


In conclusion, making charamusca at home is a fun and delicious way to experience authentic Mexican candy. With its unique combination of sweet, sour, salty, and spicy flavors, charamusca is sure to be a hit with anyone who loves sweet and spicy treats.

By following the simple steps outlined in this article, you can make your own batch of charamusca and enjoy it anytime. Remember to use fresh tamarind, work quickly when shaping the candy, and adjust the spices to your liking for the best results.

With its vibrant colors, bold flavors, and chewy texture, charamusca is a candy that's sure to delight your taste buds. Give it a try and experience the deliciousness of this traditional Mexican treat for yourself!

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