This easy homemade chamoy candy (dulces enchilados) recipe transforms gummy peach rings into a sweet, sour, and spicy treat using chamoy, Tajín, and sugar. Perfect for parties, snacking, or Cinco de Mayo celebrations!
Recipe by Heather Baird on May 5, 2025
Prep time: PT10M
Total time: PT130M
Keywords
chamoy candy, chamoy sauce, chili peach rings, dulces enchilados, extra fine granulated sugar, gummy peach rings, homemade chamoy candy, Mexican candy recipe, tajin, tajin candy
Ingredients
1 pound gummy peach rings (or any gummy candy like gummy bears, sour belts, or fruit slices)
In a large mixing bowl, add the gummy candies. Pour in the chamoy sauce and stir well until all the candies are evenly coated.
Transfer the coated gummies to a drying rack or parchment-lined tray. Let them air dry for about 2 hours, or until they feel tacky (not wet) to the touch.
In a small bowl, combine the granulated sugar and Tajín. Stir until well mixed.
Once the gummies are tacky, toss them in the sugar-chile mixture until evenly coated.
Enjoy immediately, or store in an airtight container or Ziploc bag at room temperature. Candies stay fresh for 1–2 weeks (longer in dry climates).
