Q: What do you get when you cross one sour-loving Candy Addict with a whole sleeve of sour power gumballs?
A: One very happy customer with a very sore jaw.
I wasn’t all that excited to get these gumballs, since I’ve had a particularly long run of not-really-sour sour candies to eat lately. The package also said “made in Mexico” and we all know how I felt about those Mexican candies. Gum is one of those things which is difficult to get a good sour flavor with, unless of course you fill it with some sort of lethal mix of citric acid and scary chemicals. Even then I find that sour gum products are sour for about 2.35 milliseconds before they just end up being a chewy, grainy, sweet mess. There was a definite audible sigh as I busted open this sleeve.
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When we were first offered these review samples of Tequila Caramels, nobody on the staff wanted to try them. Tequila and caramel just doesn’t sound very appetizing. Since I enjoy a good margarita and have been known to do a tequila shot or two from time to time, I figured I’d give them a go. The Borrachitos have been made in Mexico since 1946 and have only recently been introduced to the U.S. through Crown Candies.
In my review package I got the Tequila Nuggets and also a pack of Licor De Cafe Nuggets. Each pack contains 24 caramels about the size and shape of penne pasta. They are golden caramel coated in sugar crystals and each has a small bit of white marshmallowy stuff inside. They look very homemade (the box does say “Hand Crafted”) and very tasty.
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One of the advantages to being the only Candy Addict writer outside of North America is that people send me cool stuff to try - stuff which I would never find here in Australia. In this case an Arizona-based Candy Addict sent me a bunch of weird and wonderful Mexican candy to taste test. Having grown up in Southern California, I’m no stranger to the common flavors of Mexico - tamarind, chili, mango and so on - but this is my first experience with those flavors from a confectionery perspective.
Made by de la Rosa, Pulparindo is described as a “hot and salted tamarind pulp candy” and, to my palette, it was only mildly hot and not really salty. It’s basically a pressed rectangle of tamarind, mixed with some sugar and chili. The first listed ingredient is sugar, which is pretty obvious from a textural point of view. It’s a pretty sandy thing to eat - you can hear it grinding against your teeth as you chew. Flavor-wise it’s pretty nice - but you would definitely need to be a tamarind fan in the first place! Appearance wise it’s not all that appealing, but if you’ve eaten raw tamarind before then you’re no stranger to brown patties!
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