-
1
Heat the oven to 200 degrees F and arrange a rack in the middle.
-
2
Whisk the sugar and cayenne together in a medium bowl.
-
3
Add the tamarind and, using your fingers, rub the paste into the sugar mixture until everything is evenly combined and the texture of brown sugar.
-
4
Sprinkle the mixture into a rough 6-inch circle on a sheet of parchment paper.
-
5
Cover with a second sheet of parchment paper.
-
6
Using a rolling pin or tall drinking glass, roll the sugar mixture until it is in a thin, even layer about 1/16 inch thick.
-
7
Remove and discard the top sheet of parchment.
-
8
Carefully transfer the parchment with the sugar on it to a baking sheet.
-
9
Bake until the top of the sugar is completely dry to the touch, about 35 minutes.
-
10
Place the pan on a wire rack and let the sugar cool completely, about 15 minutes.
-
11
Break up the dried sugar into small pieces.
-
12
Working in 2 to 3 batches, transfer the sugar pieces to a clean coffee or spice grinder and process them into a fine powder.
-
13
Transfer the powder to a small bowl, scraping out any mixture stuck inside the grinder.
-
14
Set a fine-mesh strainer over a medium bowl.
-
15
Pour the sugar powder into the strainer and sift it into the bowl, pressing against the powder with the back of a spoon to force it through the mesh.
-
16
Return any larger bits left in the strainer to the grinder and process into a fine powder.
-
17
Sift again and repeat with the grinding and sifting as needed until all of the sugar mixture is processed (you may have a few solids left to be discarded).
-
18
Place a sheet of paper on a work surface.
-
19
Have about 20 (8-inch) paper straws and a toothpick ready.
-
20
Make a small funnel out of another piece of paper.
-
21
(Make sure the tip fits into the end of the straws.)
-
22
Alternatively, use a No.
-
23
16 Open Star or No.
-
24
5 Round piping tip.
-
25
Fold up one end of a straw 1/4 inch.
-
26
Fit the point of the funnel or piping tip into the open end of the straw.
-
27
Holding the funnel or piping tip in place and working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture.
-
28
Use the pointed end of the toothpick to poke the sugar mixture into the straw.
-
29
Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close.
-
30
Repeat with the remaining straws and sugar.
