#ConfectionCollection: Chocolate Passion Fruit Caramels

Chocolate Passion Fruit Caramels | Patisserie Makes Perfect

It’s Chocolate Week, so I knew my next creation would include chocolate in it somewhere. I began by making possibly the most chocolatey cookies to ever exist! They had cocoa powder, cacao nibs and they were then dipped in chocolate. I have to start by saying that I never make cookies, like bread, they are something I really struggle with. The finished cookies were dry, crumbly and they ended up in the bin. I’m not sure if I was to blame or the recipe, but the cocoa powder really didn’t work in these cookies.

Deflated, I tried to think of something else I could make for chocolate week. For some reason my mind went completely blank and I couldn’t think of anything to bake, usually when this happens I browse my patisserie books, or turn to Pinterest. This time it was different though, because some amazing gifts arrived from Sous Chef. Included in the gift set was some freeze-dried passion fruit powder. I had the idea of making chocolate passion fruit caramels after reading a recipe in Edd Kimber’s book Patisserie Made Simple. The recipe featured didn’t include chocolate and he used passion fruit puree, but I like the combination of chocolate and passion fruit, so I was pretty confident it would work.

Chocolate Passion Fruit Caramels | Patisserie Makes Perfect

I’m pleased to say it did work, these caramels are fabulous, the chocolate hit is really strong, with a subtle hint of passion fruit in the after taste. The freeze-dried passion fruit powder is amazing and can be used in so many different ways, to flavour meringues, macarons, added to ganache or added to marshmallows like this recipe by Hint of Vanilla.

This recipe is very easy, but you will need a sugar thermometer to create these. if seeing these caramels has got you inspired, take a look at these other caramel recipes; Salted Pumpkin Caramels, Yuzu Caramels with Smoked Salt and Vanilla Bean Caramels.

Chocolate Passion Fruit Caramels | Patisserie Makes Perfect

This recipe is part of my #ConfectionCollection, which has unintentionally taken a break recently. If you want more recipes for candies and truffles, take a look there for some inspiration.

Chocolate Passion Fruit Caramels | Patisserie Makes Perfect

#ConfectionCollection: Chocolate Passion Fruit Caramels

Patisserie Makes Perfect
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Confectionery
Servings 24 caramels


  • 125 g Chocolate 60% Cocoa chopped
  • 200 ml Double Cream
  • 60 g Honey
  • 200 g Caster Sugar
  • 2 Tbsp Passion Fruit Powder 3 Tbsp if you like a strong passion fruit flavour


  • Take a standard loaf tin and grease it with oil and line it with baking parchment, put it to one side on a trivet or towel, so that the heat doesn't ruin your worktop.
  • Weigh out all of your ingredients ready, have the honey, sugar and passion fruit powder in a bowl.
  • Place the chocolate and cream in a saucepan and heat it gently until the chocolate has melted and combined with the cream.
  • Add the sugar, honey and passion fruit powder to the chocolate cream mixture and stir it gently until it reaches 122C, this will take almost 10 minutes.
  • Pour the caramel into the prepared tin and leave it somewhere cool until it's completely set, preferably overnight.
  • Turn the caramel out onto a board, using the paper to lift it.
  • Cut the caramel into your desired shape, if it's bit sticky, coat a sharp knife in a flavourless oil and use it to cut the caramel.

Chocolate Passion Fruit Caramels | Patisserie Makes Perfect

Do you like caramels? Have you made your own? They’re much easier than I thought and they make great gifts, I shall definitely be giving some for Christmas (sorry to mention it already) this year.

Thanks for reading.


15 Responses

  1. Jodie Dodd

    They look fantastic Angela! Great idea adding the passion fruit flavoring, it’s things like that I would never think of. Why do you have to grease the loaf tin if you use parchment paper? Does it make it easier to remove?

    I finished watching Bake off and so glad Nadiya won! She definitely deserved it, especially after creating that peacock. I think the final 4 were all my favorites so I would have been happy with any of them winning. 🙂 x

    • PatisserieMakesPerfect

      Hi Jodie, you actually grease the loaf tin so the parchment paper sticks to it, otherwise the paper refuses to stay put in the tin and it’s really fiddly when you pour the ridiculously hot caramel into the tin.
      Yes I think Nadiya was the best out of all of them. They’re making another series, so you’ll definitely have more baking to watch 🙂 x

  2. Hannah Hossack-Lodge

    These sound amazing, I absolutely adore passion fruit and I can only imagine how delicious it is paired with chocolate AND caramel! I’ve been meaning to try some freeze dried fruit powders as it is so difficult to get a strong fruit flavour into buttercreams without it splitting from too much liquid….

  3. Phi

    Oh my goodness, these look amazing, stopping by after you commented on my blog 🙂 Love everything I’m seeing 🙂

  4. Lucy Parissi

    These sound so amazing! I need to get hold of that passion fruit powder. Angela if you made too many you know where to post them, right?

  5. Caprera

    These look amazing! Make great gifts and are perfect as an everyday little treat!

  6. Lucy - BakingQueen74

    These look gorgeous Angela, and perfect for giving for Christmas. If I made some I would not be sure I would be able to cope with giving them away though!

    • PatisserieMakesPerfect

      Thank you Lucy. They are so tasty, I have a freeze-dried strawberry powder that I cant want to try as well! Think it would work really well in a white chocolate ganache.

      I didn’t give that many of these away either… 🙂

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