How to Make Dulces Enchilados

Dulces enchilados have become the latest craze in snack candy. So much so that even small businesses have replicated the candy that Pica Pica first introduced to us. I love these sweet and spicy candy’s, but the price of a bag along with waiting for them to arrive doesn’t help when I get that craving. I searched and searched the internet for instructions and after watching several videos, I found out that none of those videos had measurements, every single person just winged it!  That is why I decided to learn how to make them myself and now I am showing you how to make these delicious candies.

To make these delicious candies you will need the following ingredients:

• *Gummy worms, gummy bears or any other candy of your preference – 2 Cups
• *Powdered Sugar – 2 TBLS
• *Tajin
• *Chamoy – Don Chilerito is my chamoy of preference-3 TBLS
• *Lucas Mango & Chamoy
• *Pico de gallo Polvo (if you want that extra spice)
*Also, don’t forget your measuring cup and spoon!

Instructions

1. In a tupperware, that has a lid, pour 2 cups of gummy worms.
2. In a cup, I like to use the measuring cup I used for the gummy worms, pour your powdered sugar and 2 TBLS of chamoy. Mix the two ingredients.
3. Once you have mixed it completely, put it in the microwave to dissolve the chunks of sugar you can’t get rid of by mixing. I heat it for about 10-15 seconds, but keep in mind that my microwave isn’t super fancy. If you have a powerful microwave it may take just 5 seconds. Listen to it and don’t let it burn! I recommend heating it for 5 seconds checking on it and adding more time if needed.
4. Mix the liquid with your spoon one last time and then pour it over the gummy worms.
5. Put the lid on your tupperware with the gummy worms and shake it until all of the worms are coated.
6. Add your tajin, Lucas, chamoy and mix once again.
7. Continue adding spices until it is the perfect flavor for you! If you want some extra spice, sprinkle pico de gallo onto your gummy worms, but be careful, a little goes a long way!

Enjoy!
XOXO,
Mely