Passion Fruit Caramels

There’s a fine-line between passion and compulsion, and I fear I’m starting to exhibit stalker-like tendencies. Seriously. Since my first encounter with passion fruit a few months back, I’ve been buying puree and concentrate and syrup and whatever other iteration of the fruit I can find. Not to mention the tote-full of fresh passion fruit I carted all the way back from California.

At what point do I dare admit I have a problem?

Luckily for you, this obsession has resulted in a purple-and-gold-filled week known as Passion Fruit Week. In case you missed it, I’ve already posted recipes for Passion Fruit Passion Fruit Créme Brûlée and Passion Fruit Meringue Tart earlier this week. And, while not technically part of passion fruit week, I can’t ignore the Peach Passion Jam and Passion Fruit Bubble Tea I posted earlier this year.

Let’s talk about these caramels, for a sec. Ok, maybe more than a second as I’ll probably ramble on about their wonderfulness for more than a few paragraphs. But they turned out so well that I couldn’t not share them with you.

Unlike the peach caramels I made last summer, the passion fruit flavor comes through loud and clear. I think, especially when it comes to cooked desserts, butter and cream can easily overpower a subtle flavor. Which is why the addition of passion fruit is so perfect here, as it can hold its own in a sea of caramelized sugar.

Read the Rest —Passion Fruit Caramels

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