Caribbean Tamarind balls
Tamarind balls are a sour-sweet confection that captures the bright tang of Caribbean markets in a single bite. What makes them worth your effort is the technique: cooking tamarind pulp with sugar to the soft-ball stage creates a paste with real structure, one that coats your tongue with that distinctive sharp-then-sugary sensation Jamaicans have perfected for generations. The balance between sharp and sweet isn't accidental, it's the whole point.
Instructions
Add tamarind pulp and 1 cup granulated sugar to a bowl and mash together with a spoon or fork.
Take small amounts of the tamarind and sugar mix and shape them into small balls by rolling them in your hands.
Make them the size of a marble or slightly bigger, as you like.
Add the remaining sugar to a flat surface, like a plate or a sheet pan.
Roll the tamarind balls in granulated sugar until they're well-coated.
You can eat the tamarind balls immediately, or you can let them set for a few hours or overnight.
Allowing them to set will give them a firmer texture and more crystallized sugar coating.
Enjoy..
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