INGREDIENTS

INSTRUCTIONS

From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>
Date: Sun, 25 Aug 1996 09:51:25 -0700
As it happens one of my wife's cousins has a business making candies, and
she was kind enough to give a little more information on this tamarind
candy: however it was a phone conversation, and the recipe is certainly not
a complete specification - merely a basis for a little experimentation.
So, if it will help, here is what she said:
Take three cups of hot (not boiling) water, and soak one and half cups of
tamarind paste in it for about an hour, then squeeze the paste through a
fine muslin cloth to extract as much juice as possible and then boil it to
reduce it to two cups of tamarind juice.
Whilst still boiling, stir in one and half cups of sugar (she suggests palm
sugar, but light brown sugar will do), until fully dissolved, then add one
to 2 teaspoons of powdered red chili and a pinch of salt and continue to
boil and reduce.
meanwhile get a few cold glass plates or saucers, and when you think the
liquid is sufficiently reduced put a few drops on a plate and leave in the
fridge for 5 minutes to see if it sets.
Once it sets, pour all the liquid into a shallow tray and leave to set,
then cut into bite sized pieces, dust with icing sugar and keep in a well
stoppered jar.
PS: if your attempts don't set, pour them on croutons, and serve them as
"unusual" bites on the apperitif tray...
CHILE-HEADS DIGEST V3 #083
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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