Make your own Sampalok Candy at home — a chewy tamarind candy that balances sweet, sour, and salty flavors for an irresistible treat. Perfect for gifting or enjoying whenever you crave a fruity snack.
On a recent grocery run I spotted ripe, sweet tamarind at Seafood City. They were seasonal and my favorite, so I bought several pounds. After snacking my way through most of the haul, I still had about two pounds left. Rather than let them sit, I decided to transform the remaining tamarind into sampalok candy.
The result was worth the effort. These small tamarind confections have a pleasing contrast of flavors — fruity tartness from the tamarind, sweetness from the sugar, and just enough salt to round everything out. They’re soft and slightly sticky straight from the fridge and become pleasantly chewy when brought to room temperature.
Because I kept sampling while shaping and coating, I couldn’t count exactly how many candies the batch produced. What I can say is there was plenty to share and to keep on hand for several weeks when stored properly.
What you’ll need
This recipe keeps things simple — just four basic ingredients, all easy to find.
- Ripe tamarind pods — use sweet, fully ripe fruit rather than the unripe tart pods used for sinigang.
- Water — to soften the pulp and help extract and cook the flesh.
- Sugar — provides sweetness and helps preserve the candy.
- Salt — balances sweetness and enhances flavor.
Helpful tips
- Some commercial makers stretch a batch with mashed sweet potatoes (kamote). This recipe is pure tamarind pulp and sugar, so expect a softer texture. Chilling the cooked mixture until it’s completely cool makes it much easier to shape.
- Use a small cookie scoop or teaspoon to portion candies evenly and speed up shaping.
- For a spicy kick, mix a pinch of chili powder into the sugar-salt coating before rolling the candies.
How to store
- Wrap three to four pieces in cellophane or small waxed papers and place them in a resealable bag or small container.
- Alternatively, store unwrapped candies in an airtight container to keep them from drying out.
- At room temperature they will stay fresh for about one week; refrigerated they can keep for up to two weeks.
More Filipino candy recipes
Explore other traditional confections like pastillas de leche — soft milk candies that make lovely gifts for the holidays.
Sampalok Candy
Ingredients
- 2 pounds ripe tamarind pods
- 1 cup water
- 2 cups sugar
- 1 teaspoon salt
Instructions
- Line a baking sheet with wax paper and set aside.
- Hull the tamarind: remove the outer shell and inner strings, leaving only the pulp.
- In a wide pan over medium heat, combine the tamarind pulp, water, 1½ cups of the sugar, and ½ teaspoon of the salt. Bring to a gentle boil.
- Reduce heat and simmer, stirring and mashing with the back of a spoon, about 15–20 minutes, until the mixture is thick and sticky.
- Scoop the cooked tamarind with a teaspoon or small cookie scoop and drop mounds onto the prepared baking sheet. Refrigerate 1–2 hours until cooled and slightly firm.
- On a plate, combine the remaining ½ cup sugar and ½ teaspoon salt (add a pinch of chili powder if desired).
- Shape each cooled mound into a small ball using your palms and roll to coat completely in the sugar-salt mixture.
- Wrap candies in cellophane or store in an airtight container.
Notes
- For a firmer candy or greater yield, commercial recipes sometimes add mashed sweet potato (kamote). This version is pure tamarind and sugar, with a softer, more tender texture.
- Chill the cooked mixture thoroughly before shaping to make handling easier.
- Adjust the sugar and salt to taste. Adding chili powder to the coating gives a pleasant contrast of heat and sweetness.
Nutrition Information
This nutrition information is approximate and provided as a courtesy; use it for general guidance only.