If you grew up on the salty and spicy tamarind-flavored candy Pelon Pelo Rico (and even if you didn't), you'll love these popsicles.
My childhood was unsupervised for about an hour a day—after school let out and before my parents came home from work. My friend Hana and I would take advantage of these moments and book it to the ice cream truck for some corn syrup–laden contraband. One afternoon she was strapped for cash, but that wasn’t going to stop her from getting a sugar fix. All it took was one look from those big eyes and the ice cream man handed her afor free.
As the malic acid may have signaled, these popsicles depend on a few specialty ingredients, but the shopping is the trickiest part. I start with, an unrefined sugar that’s slightly bitter and savory, which I shatter into pieces with a rolling pin before placing into a small saucepan. I add water to the pot and begin dissolving the palm sugar over medium heat. While the sugar melts, I bloom powdered gelatin with cold water.
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