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)
- 3–4 tablespoons liquid chamoy, such as Tajín chamoy or Miguelito
- 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.
- 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.
- Turn coated gummies out onto a baking sheet lined with aluminum foil and sprinkle evenly with 1 tablespoon of Tajín.
- 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