Mexican Chamoy Candy Recipe (4 Ingredients!)

Mexican Chamoy Candy is the ultimate flavor sensation – salty, sweet, sour, and spicy all at once. These treats transform ordinary gummy candies into a bold snack!

If you’re like me and love big, bold flavors, you probably already know and love Mexican chamoy candy. Chamoy candy, often called dulces enchilados, has roots in Mexican street food culture. The chili-lime seasoned peach rings are my all-time favorite. Our local dollar store always stocks them, and I make sure to snag a few packs while I’m there. But it never occurred to me to make them at home – until I realized how easy they are to make!

A few months ago my husband gifted me a of gummy peach rings (straight from my wish list!), so I had plenty on hand to test a batch. And I already had chamoy and Tajin seasoning on hand. So it was a no-brainer. The results? Better than store-bought!

Seasonings

The magic starts with two essentials: chamoy sauce and chili-lime seasoning like . I strongly recommend using a low-sodium version of the seasoning. I didn’t do that with the first batch, and the results were soooo salty! Still edible, but not as balanced as my dollar store treats. In my opinion, the low sodium seasoning keeps the flavor just right without overwhelming the sweetness of the candy.

Or, you can also use your favorite homemade chamoy and chile lime seasoning mixes if you prefer. I’ve never made homemade chamoy (it’s on my list!) and it looks a bit involved, but there are plenty of recipes online to try if you’re game – . Homemade chili-lime seasoning () is definitely more approachable. But there’s absolutely nothing wrong with going the store-bought route.

Coat with Chamoy Sauce

Add your gummy peach rings (or any other gummy candy) to a large mixing bowl. Pour in the chamoy and stir until every piece is coated in the sticky, tangy goodness. The sauce clings to the candy, which adds a savory-sour layer that sets the stage for the flavor punch.

Dry the Peach Rings

Once coated, transfer the candies to a drying rack. Let them air-dry for about 2 hours, or until they’re just tacky to the touch. This step is super important. Because it helps the next layer stick without turning into a sticky mess.

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Sugar and Chile Lime Coating

In a separate bowl, mix together granulated sugar and more Tajín. This combo adds texture, sweetness, and another hit of chili-lime flavor. Adjust the seasoning to your taste. You can make it spicier or sweeter with the Tajin to sugar ratio.

Coat the Candies

When your chamoy-coated gummies are tacky, toss them in the sugar mixture. The sugar seals in the flavors and gives the candies that irresistible sugar crunch finish. Make sure each piece is evenly coated, because you’ll want that spicy chili-lime flavor in every bite.

Serving Suggestions

Aside from just eating these out of hand, my other favorite thing to do with them is to thread them on tamarindo straws as a garnish for . Which is another recipe that has roots in Mexican street food, and is soooo delicious.

Serve them at your next party, or package them up for gifts. They’re great for adding bold flavor to fresh fruits like slices of watermelon. Store your chamoy candies in a sealed container or Ziploc bag at room temperature. They’ll keep for 1–2 weeks (even longer if your climate is dry). They rarely last that long in my house!

How to Store Chamoy Candy

These homemade Mexican Chamoy Candies are perfect for parties, movie nights, or satisfying a spicy-sweet craving any time. They especially shine during festive occasions like Cinco de Mayo, when bold flavors are part of the celebration. I hope you love these as much as I do!

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