Locally known as sambag or sampaloc in Tagalog, tamarind is mostly associated with sinigang, a dish made with meat or fish with a sour broth. Yet it can also be a dessert with hints of sourness when it's made into a candy. Its an acquired taste but if you already love the sourness of tamarind in soups, chances are, you'll love it even more as a candy.
- 2 cups ripe Tamarind Pulp
- 2 cups Brown Sugar
- 2 cups Water
- Pinch of salt
How to make Tamarind Candy
- In a pot, mix all the ingredients thoroughly.
- Bring to a boil then simmer by lowering the heat.
- This is where you can make adjustments to the final flavour of the candy whether you it sweeter or the sourness prevails a bit than the sweetness
- Mix until the texture is sticky and smooth - and can take a semi solid form
- When done, remove from heat and allow to cool.
- Wrap individually in plastic or store in a jar.