Just like Mexican food, Mexican candy is bold, there is a much larger variety of rich flavours and spices than Americans are used to. Mexican Candy doesn’t just utilize the sweetness of sugar, but the many spices and flavours also found in Mexican cuisine. Few countries in the world can claim such a wide variety of sweets and candies as not all “candies” are sweet.
Table of Contents
Types Of Mexican Candy
Traditional Candy
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Traditional candies have become an integral part of Mexican heritage, with a long history of making sweets. However, what really sets them apart is not the sweetness but adding salty, sour, hot chillis, and other spices to create unique flavours.
Prominent Ingredients of Mexican Candy
Chamoy
Chamoy comes as dried fruit, candy, or sauce. It is a salted, pickled sour fruit, traditionally made from plums(sour apricots) and is spiked with chiles.
Tamarind
Tamarind is a pod-like fruit used for both its flavour and texture. The flavour is a tangy sourness that you will find in many Mexican Candies, as it has high Tartaric Acid and sugar. The texture of Tamarind is chewy, often likened to chewing gum
Chile powder
Chile powder is not the same as Chilli powder in North America. Chile powder is made using only ground chilli peppers, often from a single variety of dried ground chile (chile en polvo). Chilli powder found in the USA is actually a mixture of chile powder, cumin, and either dried/ground onion or garlic, depending on the brand.
Chicle
Chicle gum is the milky latex of the sapodilla tree (Manilkara zapota), a tropical American fruit tree. Although natural chicle is still used, most of today’s chewing gums are made from a synthetic vinyl gum base.
Tajin
Tajin or “Tajín Clásico,” is a common spice seasoning used in cooking, it combines hot chilli, and citrus flavours. The tajin brand seasoning consists of ground, dried chile peppers, dehydrated lime and sea salt.
Cajeta
A mellow caramel, dulce de leche, is an extremely popular Mexican sweet candy. Cajeta is made from fresh cow and/or goat’s milk. The milk is slowly simmered while constantly stirring until the mixture thickens and turns a rich golden colour. It can then be turned into any kind of candy your imagination can come up with.
Fruit
All kinds of tropical fruits are used in Mexican candy. Tamarindo, Mango, Watermelon, Pineapple, Chamoy, Cajeta, Chocolate. A sprinkling of Tajin goes really well on most fruits too.
Traditional Mexican Candy Flavours
Sour Tamarindo
Tamarind, which is a pod-like fruit used for both its flavour and texture. The flavour is a tangy sourness that you will find in many Mexican Candies, as it has high Tartaric Acid and sugar levels. The texture of Tamarind is chewy, often likened to chewing gum, and can be added to many recipes to add either the sour kick or chewy texture. You can easily find packages of Tamarindo balls rolled in sugar to enjoy.
Sour Chamoy
Chamoy comes as dried fruit, candy, or sauce. It is a salted, pickled sour fruit, traditionally made from plums(sour apricots) and is spiked with chiles.
Salty
Mexicans use salt creatively in their sweets. It is found in many candies, though often in small amounts, as it is used to accentuate the sweet flavours. There are also many options for candies that use salty flavouring more prominently.
Spicy Chilli
Without easy access to sugar, the Aztecs would use other spices to flavour their treats. For example, when making hot Cocoa chilli was often added as a flavour to offset the earthy bitterness of ground cocoa.
Chile powder is not the same as Chilli powder in North America. Chile powder is made using only ground chilli peppers, often from a single variety of dried ground chile (chile en polvo). Chilli powder found in the USA is actually a mixture of chile powder, cumin, and either dried/ground onion or garlic, depending on the brand.
Tajin, or “Tajín Clásico,” is a common spice seasoning used in cooking, it combines hot chilli, and citrus flavours. The tajin brand seasoning consists of ground, dried chile peppers, dehydrated lime and sea salt.
Chewing Gum – Chicle
Chicle, or Chewing gum, is still popular in Mexico today. However, the chewing started with the Aztecs and Mayans, who originally got Chicle from trees. The name Chicle is a variation of the trees name, Txzícl. Traditionally they would use the gum to clean their teeth, have fresher breath, and help them feel less hungry when needed. As with other candies, the Mexican flavours have been added over time for various exciting tastes and flavours.
Lollipops and Hard Candies
Like all Mexican candy, lollipops and hard candies are an art form. Mexican lollipops are often made with spicy tamarind, chamoy outer shells, or chile powder fillings. Most popular is sweet and spicy combinations; With sugar, fruits, and chili combined, creating a salty and tangy flavour that makes them a scrumptious treat. Mexican lollipops also come in sweet/salty, and sweet/sour options with gum fillings for those after a milder choice.
Mexican Chocolate
Chocolate has been a regional staple since the Aztecs and Mayans time. Without easy access to large quantities of sugar or sweetners, other spices and local ingredients would be added to give the Cocoa more flavour. With the addition of sugar, Mexican chocolate is made with coarse ground cacao, sugar, and cinnamon, but utilizes many spices, and is more likely to be added to other recipes than to be eaten as a standalone treat.
Cajeta Candy
A mellow caramel, dulce de leche, is an extremely popular Mexican sweet candy. Cajeta is made from fresh cow and/or goat’s milk. The milk is slowly simmered while constantly stirring until the mixture thickens and turns a rich golden colour. It can then be turned into any kind of candy your imagination can come up with.
Duvalin
Duvalin is the Mexican version of pudding. Traditionally hazelnut and vanilla are the go-to combo, and a must for your first experience.
Mazapan
Not to be confused with mazipan!! MazApan is made by mixing sugar/honey with fine ground peanuts, until it becomes a crumbly dough. MazIpan is made with ground almonds or almond essence, making for distinctly different flavours.
Skull Candies – Calaveras de Azúca
One of the most well-known Mexican candies is the Sugar Skulls, even though you don’t usually eat them. These candies are made traditionally for the Dia de los Muertos (The Day Of The Dead). Calaveras de Azúca, Sugar Skulls, are small skulls made from sugar, typically decorated in bright, festive designs. Colourful frosting and rhinestones are used to give unique and intricate designs. The sugar skulls are often taken to the graves of their family members and loved ones to commemorate their lives during Día de los Muertos.
Fun Fact – Churchs save huge amounts of money by decorating with sculpted sugar, instead of conventional materials.
History of Mexican Candy
Traditional candies have become an integral part of Mexican heritage, with a long history of making sweets.
Cocoa, as many know, has its origins with the Aztecs and Mayans, the geographical ancestors to current day Mexico. They were the first to use cocoa beans to make Chocolate/Hot Chocolate, though before using sugar from corn syrup or the like, they would add Chilli and other spices to add flavour to the drink.
Mexican Chocolate still heavily favours these exotic flavours to this day. Chocolate is often used as an ingredient and isn’t consumed on its own to the same degree as in European and Western cultures.
Traditionally, honey was the staple sweetener of most Mexican candy; historically, Mexicans kept bees to have a consistent supply of nature’s sweetest ingredients. In more recent times, sweetness is being added by using corn syrup, often mixed into a paste using ground nuts. Honey was also essential for the fermentation of alcohol.
It was the arrival of Europeans that provided a number of new ingredients still used today.
As Europeans swiftly moved into the Americas, they provided access to import new foods and culinary techniques. For candy, processed sugar became an integral ingredient, now a staple in many traditional sweets and dishes used today.
This is also the likely time that Tamarindo was bought to Central America, as it is thought to originate in Asia.
What Makes Mexican Candy Unique
The fact that sugar was such a late addition to the region likely plays a large role in developing such a wide variety of candy. Sugar was added to pre-existing foods which already used a wide variety of ingredients.
Mexican Candy Brands
One of the most trusted and popular candy producers is Vero Mexican Candy. With a long history of making candy, their products can be found in almost every country in the world.
Leading brands of Mexican hard candies include Lucas, Tajin, and Pelon Pelo Rico.
Hola is known for their fruit candies.
Coronado is the go-to for Caramel candy. They make a variety of options like hard or soft candies, chewy caramels, lollipops, and sauces. Montes, Aldama, and Glorias also make great caramel options.
Links are to selections from each brand.
Dulces Vero: Love sweet candies with a spicy twist? Dulces Vero makes the best lollipops and caramels around, and their sweets stand out for their unique flavours, colours, shapes and textures. Vero Mango, Vero Rebanaditas, Vero Elotes and Vero Palerinda are unique shaped lollipops that are mango, watermelon, corn and tamarind shaped, with a delicious chile coating and sweet caramel underneath.
De La Rosa: Mexico’s finest candy manufacturer De La Rosa, creators of some of the most exquisite Mexican sweets. Some of their popular candies include Pulparindo original and extra hot, a soft hot and salted tamarind candy with a hint of sweetness, Mazapan a powdery circular-shaped candy made with sugar and peanuts, Jumbo Cereza cherry flavoured lollipops with a gum center and Malvavisco chocolate covered marshmallows.
Lucas: This well-known manufacturer is known for its tangy and spicy treats. Lucas seasoning spicy and sour seasoning salts for candies and fruits, Lucas Pelucas gooey tamarind spicy candy, Lucas Muecas lollipops with chili powder, chamoy, cucumber, mango and cherry.
Chupa Chups: These delightful lollipops are originally from Spain, but are very popular in Mexico. It’s like having a hard ice cream on a stick, with its creamy flavours like chocolate, vanilla and strawberry.
Canel’s: If you enjoy gum then Canel’s is for you, with their delicious multi-flavoured assortment of gum. Don’t forget to try their delicious milk caramel lollipops La Vaquita.
Make Your Own Mexican Candy – Recipes
Spicy mango gummies
Dulces Enchilados Mexican Spicy Candy
Tamarindo Candy
Chamoy Candy
Mexican Milk Fudge
Online Stores to Buy Mexican Candy
Large Online Mexican Candy Stores
Casa Dulce
Mex Grocer
My Mexican Candy
World of Snacks
Candy Warehouse
Boutique Mexican Candy Stores in America
Check this guide for what the best treats from each store are.
Pica Pica – Brownsville, Texas
Sweet & Spicy Treats – Amarillo, Texas
Enchilositos Gummies – Bothell, Washington
Picosita Candy – Goodyear, Arizona
Iced Above – Los Angeles, California
The Dulce Plug – Less Spicy Options
Chilito Loco – Mcallen, Texas
Sticky Fingers Chamoy – Portland, Oregon
Loteria Candy Co – Chino, California
