DOUBLE DECKER MEXICAN CHAMOY & TAJIN MANGO CANDY C

DOUBLE DECKER MEXICAN CHAMOY & TAJIN MANGO CANDY COATED WATERMELON #mexican #chamoy

STEP 1: PREP IT

Cut triangle wedges with the rind on.

Stick a popsicle stick in.

PAT DRY like your rent depends on it — candy won’t stick to wet fruit.

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STEP 2: MANGO HARD CANDY

In a saucepan:

• 2 cups sugar

• ½ cup corn syrup

• ½ cup water

👉 Heat to 300°F (hard crack stage) — no stirring once boiling

Turn off heat, then stir in:

• 1–2 tsp mango flavor

• Yellow/orange food coloring (optional)

• 1 tsp citric acid

➡️ Dip/spoon over one side of the melon.

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STEP 3: CHAMOY CANDY

In a clean pan, same sugar base. Bring to 300°F.

Then stir in:

• 1–2 tbsp chamoy

• 2 tsp Tajín

• Red coloring (optional)

• 1 tsp citric acid

➡️ Spoon over other side or layer on top.

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STEP 4: FINISH IT

Let candy harden (10+ min)

Add a few oiled micro mint leaves for the flex 🌿

🧪 Bonus Rule:

Squeeze lime in your mouth every bite 🍋 or straight on the wedge for a crazy flavor pop.