|Nutritional Guidelines (per serving)|
|Servings: one 8x8 pan (16 servings)|
|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. I love them plain, but they're also great dipped in chocolate!
For the passion fruit, I typically 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 oz. (1 cup) granulated sugar
- 7 1/2 oz. (1 cup) brown sugar (packed)
- 1 Tbsp. lemon juice
- 4 oz. unsalted butter
- 2 2/3 oz. (1/3 cup) heavy cream
- 1/2 tsp. salt
- 1 tsp. vanilla extract
Line an 8x8 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 your stove, this might take 10-15 minutes.
Remove the pan from the heat and stir in both sugars, the lemon juice, the butter, the cream, and the 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° Fahrenheit (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.
Once set, remove the candy 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.