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Chamoy peach rings

  • Author: Maura Wall Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 2-12 hours resting time
  • Total Time: 10 minutes + resting time
  • Yield: 8 ounces (about 4-6 servings) 1x
  • Category: Dessert
  • Cuisine: Mexican


If you love sweet, spicy and salty Mexican gummies, these chamoy peach rings are an easy recipe to fulfill your sweet and sour candy craving!


  • 8 ounces peach gummy rings
  • 2.5 tablespoons Tajín classic or low sodium Tajín (blue cap), divided (1 1/2 tablespoon + 1 tablespoon)
  • 34 tablespoons liquid chamoy, such as Tajín chamoy or Miguelito


  1. Measure 8 ounces of peach ring gummies. Add them to a large glass or ceramic bowl and pour 1 1/2 tablespoons of Taj́in over the top.
  2. Add 3-4 tablespoons of liquid chamoy to the bowl and use disposable gloves to mix thoroughly. Massage the gummies to help the chamoy and Tajín coat them completely.
  3. Turn coated gummies out onto a baking sheet lined with aluminum foil and sprinkle evenly with 1 tablespoon of Tajín.
  4. Allow gummies to dry for at least 2 hours or overnight to allow the chamoy to soak in sufficiently so they aren’t too sticky to handle.


Store gummies in a cool, dry place and consume within 5-7 days for optimal freshmess. It’s normal for the gummies to look wet and sticky after being stored in an air-tight container because the container keeps the moisture in. If they’re too wet, you can leave the top off the container to dry them out a bit again.

Keywords: chamoy, gummies, peach rings, tajín, spicy gummies, Mexican gummies