If you're a fan of sweet and sour candy, chamoy Gushers are a delicious twist on the nostalgic American gummy fruit snacks with a liquid candy center and a distinctly Mexican flavor.
These are sure to excite anyone whose tastebuds loves a tangy, sweet and sour treat. Whether you’re making them for a party, as a unique gift, or just for yourself, they’re a great way to experience the fusion of Mexican flavor and American candy culture.
Pica fresas are my favorite chamoy-based Mexican candy, and I've made plenty of other desserts and snacks with chamoy here before, including chamoy peach rings, spicy mango gummies with chamoy, mangonada popsicles, and nieve de piña with a chamoy and Tajín topping. If, like me, you can't get enough of chamoy, this recipe is for you!
Ingredients
There are only three ingredients you'll need to make this recipe. I've linked my favorite products below so you can use the exact ingredients I use.
- Gushers (whatever flavor you like!)
- Liquid chamoy, such as Tajín Chamoy
- Miguelito chamoy-flavored powder
See recipe card for quantities.
Instructions
Chamoy Gushers are easy to make! The hardest part will be giving them a little time to dry before eating them.
- Step 1: Open the Gushers pouches and empty them into a bowl.
- Add liquid chamoy and stir until all Gushers are coated.
- Step 3: Add chamoy powder and stir to coat the Gushers.
- Step 4: Turn the Gushers out on to a piece of parchment paper or aluminum foil. Sprinkle with more chamoy powder and allow to dry for at least a few hours.
Hint: Though you can eat the chamoy Gushers right away, if you allow them to dry overnight, they'll be less sticky. You can also sprinkle more Miguelito on them if they seem a little moist.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Slightly Spicy and Salty - Add Tajín (chile-lime salt) instead of the chamoy powder to give the Gushers a sweet, salty and spicy flavor.
- Spicy - Add ⅛ of a teaspoon ground chile powder to the chamoy and stir well before adding to the Gushers. Ground ancho chile for a little bit of spice, or ground chile piquín for a mega-dose of spiciness.
- Experiment with Flavors: Try using different flavors of Gushers or different brands chamoy to find your perfect combination. My favorite are the strawberry Gushers. It comes down to the flavor and consistency of chamoy that you prefer!
Storage
Store your chamoy Gushers in an airtight container in a cool, dry location away from direct sunlight. I keep them in a small Tupperware container inside my kitchen cabinets. They should be consumed within 7-10 days.
I don't advise putting them in the refrigerator, as this can cause condensation inside the container and cause the chamoy powder to melt, making the Gushers wet.
Top Tip
If you choose a different brand of chamoy that has a thinner consistency, such as Salsita de chamoy Mega or Amor chamoy (both are common staples in Mexican grocery stores), you may need to reduce the amount of chamoy you use. Start with half the amount listed in the recipe and increase from there if you need to. The goal is to coat the Gushers with chamoy, but they shouldn't be super wet and slimy. You want just enough chamoy to get the Miguelito powder to stick to the Gushers.
FAQs
Yes! Gushers are made without gluten or gelatin, Tajín chamoy is gluten-free, and Miguelito is gluten-free as well.
Yes. The ingredients contain no animal-byproducts.
Each pouch contains 9-10 Gushers. This recipe calls for a 12-pouch box. If you use a smaller size box with fewer pouches, please adjust the recipe accordingly to reduce the amount of chamoy and Miguelito.
More Chamoy Recipes
Looking for other recipes using chamoy as a key ingredient? Try these:
Print
Chamoy Gushers
- Prep Time: 10 minutes
- Inactive Time (Drying): 2 hours
- Total Time: 2 hours, 10 minutes
- Yield: 10 servings 1x
- Cuisine: Mexican
- Diet: Gluten Free
Description
Make your own chamoy Gushers at home with this easy recipe using only three ingredients!
Ingredients
- 12 pouches of Gushers
- 1-2 tablespoons of liquid chamoy
- ¼ cup Miguelito chamoy powder (divided into 2 tablespoons x2)
Instructions
- Open up 12 pouches of Gushers and empty them into a bowl.
- Pour 1-2 tablespoons of liquid chamoy over the Gushers and stir gently to coat.
- Sprinkle 2 tablespoons of Miguelito chamoy powder over the Gushers and stir gently to coat again.
- Turn coated gummies out onto a piece of parchment paper or aluminum foil and sprinkle evenly with 2 more tablespoons of Miguelito.
- Allow Gushers to dry for at least 2 hours or overnight so they're not too sticky to handle.
Notes
Store Gushers in a cool, dry place and consume within 7-10 days for optimal freshness. It's normal for the Gushers 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 or sprinkle with a little more Miguelito.
Leave a Reply