“I was in Mexico and tried these tamarind candies,” she says. “Tamarind is naturally a bit sour, but they added a lot of sugar so people would buy them. Then, the science part of my brain ...

If you've never made jelly candies before, this recipe from pastry chef Paola Velez is a great place to start. You'll use frozen tamarind pulp, fresh lime juice, and liquid pectin to create the ...