|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Passion Fruit Caramels are rich and chewy homemade caramels with a lovely sweet-tart flavor. The sour passion fruit puree in the recipe adds a refreshing tanginess to the caramel that keeps it from being too sweet and gives it an addicting flavor. Eat them plain, but they're also great dipped in chocolate!
For the passion fruit, use Goya brand puree that can be found in the freezer section. If you can't find it, you can use the pulp of a fresh passion fruit, strained of seeds.
- 2/3 cup passion fruit pulp
- 7 ounces (1 cup) granulated sugar
- 7 1/2 ounces (1 cup) brown sugar (packed)
- 1 tablespoon lemon juice
- 4 ounces unsalted butter
- 2 2/3 ounces (1/3 cup) heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Gather the ingredients.
Line an 8x8-inch pan with aluminum foil and spray the foil with nonstick cooking spray.
Pour the passion fruit pulp into a medium (3 or 4-quart) saucepan and place the pan over medium heat. Bring the puree to a boil and cook it, stirring frequently to prevent scorching, until it reduces by half, down to 1/3 cup of liquid. Depending on the stove, this might take 10 to 15 minutes.
Remove the pan from the heat and stir in both sugars, the lemon juice, butter, cream, and salt.
Return the pan to medium-high heat and stir until the sugar dissolves, then bring the mixture to a boil. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
Insert a candy thermometer and cook the caramel, stirring occasionally, until the thermometer reads 245 F (118 C). This produces a caramel with a medium-firm texture. For a stiffer caramel, cook it to 248 F, and for a softer caramel, cook it to 242 F.
Take the pan off the heat and stir in the vanilla extract.
Pour the caramel into the prepared pan and let it set at room temperature until firm, about 4 hours or overnight.
Remove the candy, once set, from the pan and peel off the foil from the back.
Use a large sharp knife to cut the caramels into small squares.
Wrap each individual caramel in waxed paper to prevent them from sticking together or losing their shape.
Store the caramels in an airtight container at room temperature for up to two weeks.